Kenyan Beef Samosas

Samosa wraps

1. Combine 3 cups flour and ½ tsp salt in a bowl. Gradually add water and mix until a dough forms. Knead for 2 minutes until smooth. Cover and rest for 20–30 minutes.
2. Mix ¼ cup flour and 3–4 tbsp oil to form a thick paste. Divide dough into small balls and roll into small circles. Spread flour paste between circles, stack them, then roll into a large thin sheet. Cook briefly on a dry pan over low-medium heat until layers begin to separate. Carefully peel apart to create individual samosa wrappers. Keep covered.

Filling

1. Cook the minced beef in a large pan over medium heat until browned and all moisture has evaporated. Add garlic, curry powder, cumin powder, crushed stock cubes, chilli flakes and salt. Stir well to combine. Remove from heat and mix through diced onion, coriander and lemon juice. Allow to cool completely.

Tamarind sauce

1. Combine tamarind puree, brown sugar, cumin powder, chilli powder, vinegar, chilli flakes and salt in a saucepan. Simmer over low heat until thickened. Set aside to cool.

Ginger chilli jam

1. Steam tomatoes until soft and remove skins. Blend tomatoes, ginger and chillies until smooth. Transfer to a saucepan, add sugar and simmer until thickened to a jam consistency. Allow to cool.

Assemble and fry

1. Cut samosa wrappers into strips. Form a cone shape, fill with the cooled beef mixture and seal using a flour-and-water paste.
2. Heat vegetable oil to 170–180°C. Deep fry samosas in batches for 4–5 minutes or until golden brown and crisp. Drain on paper towel. Serve hot with tamarind sauce and ginger chilli jam.