Ingredients
Spring roll pastry the big version sold at Mediterranean or Indian stores
1/2 kg Beef Mince Meat
2 Onions finely chopped
1 bulb Garlic finely chopped
1 inch Ginger finely chopped
1/2 teaspoon Garam Masala
1/2 teaspoon Chili powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Black pepper (optional)
Juice of 1 Lemon
2-3 whole Chilies finely chopped
1 bunch Coriander finely chopped
Eggs
Method
Spring roll pastry the big version sold at Mediterranean or Indian stores
1/2 kg Beef Mince Meat
2 Onions finely chopped
1 bulb Garlic finely chopped
1 inch Ginger finely chopped
1/2 teaspoon Garam Masala
1/2 teaspoon Chili powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Black pepper (optional)
Juice of 1 Lemon
2-3 whole Chilies finely chopped
1 bunch Coriander finely chopped
Eggs
Method
- Heat a pan and add in the mince meat until dry . DO NOT ADD WATER.
- When browned and cooked add the garlic , ginger, spices and mix.
- Now add salt and lemon and keep mixing.
- Then add your onions and the chopped whole chilies and mix it in and switch off the stove.
- When your mixture has cooled , you can now add your coriander.
- Let your mixture cool completely before you start the next cooking stage.
- In the meantime make the glue as I call it. Mix in about 1/4 cup water with 1 table spoon water to make a gooey thick glue that will bind your mkate wa nyama.
- Finally get one sheet of the pastry and lay it on your board .
- Mix in 3 table spoons of your cooked mince meat in a bowl with 1 egg and beat thoroughly
- Place this egg mixture in the middle and fold to resemble a square.
- Remember to glue the folds so that it sticks together.
- Heat a pan on medium heat.
- When hot spray it and carefully place your mkate wa nyama and let it cook for about 5-6 minutes on each side until cooked.
- Repeat process until you have used up all your mince meat.
- Enjoy with salad and tamarind sauce.