Bertus Basson's tomato bredie samoosas

Preparation time : 25 mins Cooking time : 3 hours + frying time Servings : 24
  • splash of vegetable oil
  • 1 kg beef shin - deboned
  • 1 onion - chopped
  • 2 cloves garlic - chopped
  • 1 chilli - chopped
  • 10 g ginger - chopped
  • 4 whole peppercorns
  • 1 cinnamon stick
  • 3 whole cloves
  • 3 cardamom pods
  • 5 g chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tsp medium curry powder
  • 40 g tomato paste
  • 1 kg fresh tomato juice
  • 500 ml beef stock
  • salt and pepper
  • samoosa wrappers
  • For the minted yoghurt:
  • 15 g mint
  • 100 g plain full-fat yoghurt

Heat a little oil in a large pot and seal the beef so it is brown, then remove it from the pot.

Add the onion, garlic, chilli and ginger to the same pot and sweat slowly until translucent.

When the onions are soft add the rest of the spices to sweat for a few minutes.

Add the tomato paste, sweat it out for another 2 mins and then add the tomato juice and beef stock.

Add the browned meat to the pot again and simmer slowly until the beef shin is tender.

Season with salt and pepper to taste.

It should take about 3 hours.

You want the liquid to have evaporated but the mixture must not be dry.

Flake the braised beef into a finer mix and allow to cool completely before making the samoosas.

You can find samosa pastry in most supermarkets these days.

Making them is an exhaustive process, so just buy some.

Wash and strip the mint leaves off their stalks.

Slice into really fine ribbons and mix through the yoghurt with the lemon zest.

Preheat your fryer to 160°C.

Use 30 to 40 g of mixture per samoosa and lay it across one corner of the wrapper.

Fold the flat piece of the pastry with the filling on it diagonally across the strip of wrapper.

Repeat the action in a series of triangular folds until the ribbon of pastry is finished.

Fry until golden brown and serve immediately with the minted yoghurt and cucumber crudites for freshness.

The obvious garnish here is fresh coriander leaves and chopped spring onion.

Recipe extract from Being Bertus Basson

Being Bertus Basson