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Heritage Month: Emo’s Cape Malay Styled Samoosas

Heritage Month Emo Adams Mutton Mince Samoosa Recipe

Treat your family with comfort food today, with Emo Adams’ Cape Malay Styled Samoosas. This fried savoury favourite would keep the smiles on everyone’s faces and contributes to our unique South African Heritage.

You have the choice to any filling you and your family desire, but for this recipe, Emo added succulent mutton mince – just how it’s supposed to be.



  • 2 cups refined flour (sifted)
  • 1 tablespoon salt
  • 2 tablespoon oil
  • To knead cold water


  1. Add salt to the flour and rub the oil into it.
  2. Add water and knead until stiff. Leave to rest for about 15 minutes.
  3. Shape dough into balls and roll the balls into thin flat rounds. Cut these into halves.
  4. Take a half, wet the edges with water, and fold the straight edge at the centre and join by one half overlapping the other to form into a cone.
  5. Fill the cone with the desired filling, and press edges together to seal.
  6. The oil should be hot when you add the samoosas, once added lower the temperature and let cook until brown.



  • 1kg mutton mince
  • 4 large onions finely chopped, and water squeezed out
  • 2 tablespoons green chillies crushed
  • 2 bunches dhanya cut finely
  • 1 tablespoon salt
  • 1 tablespoon ginger and garlic
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon coarse black pepper


  1. Wash and drain mince.
  2. Put in a pot in the stove on medium heat. Cook for 5 minutes.
  3. Now add in ginger and garlic, salt, turmeric and pepper.
  4. Cook for a further 20 minutes stirring now and then and breaking lumps.
  5. When the mince is cooked, remove from heat, the mince should be dry.
  6. Add onions, chillies and dhanya to this. Your mince is now ready.

You won’t be able to resist this! Let us know if you’ve tried this by tagging us in your #HeritageMonth pictures on your preferred social media platform.


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