Meat Samosa (Sambusa ya Nyama)

Meat Filling Preparation:

1. Place the meat in a pan and stir continuously over a flame.
2. Once juices begin to seep from the meat, cover the pan and allow it to cook.
3. Finely chop the leek and coriander, and crush the garlic. Mix these ingredients in a bowl.
4. After about 10 minutes of cooking, season the meat with salt and chili.
5. Keep stirring and crushing the meat to prevent lump formation.
6. Cook the meat until it dries.
7. After 4 minutes, add the prepared mixture of leek, garlic, and coriander, and stir.
8. Remove the pan from heat after a minute.
9. Allow the meat filling to cool down before you proceed with the casing filling.

Samosa Pocket Preparation:

1. Pour 2 ½ cups of flour in a bowl, add 1 cup of cold water, and blend into a medium-soft dough.
2. Knead the dough thoroughly on a flat surface until it turns smooth.
3. Shape the dough into a thick long roll, divide it into 9 pieces, and form these pieces into small balls.
4. Roll out the balls one at a time into the desired thickness.
5. Lightly flour the surface and slightly oil the top of each rolled-out dough ball. Stack them on top of each other until all pieces are placed.
6. Prick the edges lightly to stitch them together.
7. Roll out these stacked pieces together into one large round piece.
8. Toast the large round dough in a shallow pan for 2 minutes per side. If it doesn’t fit, feel free to cut the dough accordingly.
9. Lightly toast each side, peeling off each layer afterward until all 9 pieces are separated.
10. Cut triangular shapes from each separated piece. Fold each triangle into an envelope shape and seal the edges using a wheat flour paste.

To Prepare the Paste:

The paste functions to seal the envelopes effectively.

1. Combine ¼ cup of water and ½ cup of flour to make a thick paste.
2. Craft the casings using this paste to bond and secure the edges.

Filling the Samosas:

1. Spoon the cooled meat filling into the casings.
2. Seal off the edges with the flour paste. Remember not to overfill the casings to avoid any tears or rips.

Cooking:

1. Heat the remaining oil in a deep pan to approximately 170°C, which takes about 6 minutes or until the oil bubbles when a pinch of dough is dropped in.
2. Carefully lower each samosa into the hot oil, turning until they’re golden brown on both sides.
3. After deep frying, let any excess oil drip back into the pan before removing the samosas.
4. Place the samosas onto paper towels to drain any residual oil.
5. Repeat the process until all samosas are cooked and crispy.
6. Serve hot and enjoy the delicious Kenyan meat samosas!