Lamb or Beef Keema Samosa Recipe
These are spicy, chatpatta samosa, enjoy with tamarind or mint chutney.
Servings 12 or 14 Samosa
Calories 96kcal
Ingredients
For Qeema filling
- 250 grams mince lamb or beef
- ¼ cup water
Spices
- 1 tablespoon ginger garlic paste full
- ½ tablespoon coriander roasted and grounded
- ½ tablespoon cumin roasted and grounded
- ½ tablespoon red chilli powder or more to taste
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt or to taste
Other
- 1 cup onion finely chopped
- ¾ cup green onion finely chopped
- ¼ cup green coriander chopped
- 2 tablespoon mint leaves chopped
- 1 teaspoon chat masala or as per taste
- 1 tablespoon lemon juice
- 2-3 tablespoon green chillies finely chopped
- 12 to 14 samosa patti or spring roll wraps
- 2 tablespoon wheat flour mixed in little water to make paste.
- Oil to fry
Instructions
- In a pot, take mince, water and ingredients mentioned under spices list. Cook for 15 -20 minutes on medium heat or until water dries. Remove from heat.
- Immediately mix all remaining ingredients of somasa filling in the hot mince.
- Fill and fold the samosa with prepared filling and seal the ends with wheat flour and water paste.
- Fry samosa in small batches on medium heat for 3 minutes until crispy.
- Remove to a paper towel to absorbs excess oil. Serve hot.
Notes
To Store:
- Un-cooked samosas can be store in the fridge for 24 -30 hours.
- Or freeze for 2 months. Freeze separately in a tray then transfer to a freezer bag.
- Leftover fried samosas can be store in a paper bag on the counter for 6-8 hours in a cool place. Reheat in an oven or deep fry again.
- Preheat-oven at 350 F. Sprays the samosa with oil on both sides. Then place samosa on a baking tray lined with butter paper. Bake on the preheated oven for 15-20 minutes until crispy and has golden marks. Flip the samosa to the other side after 10 minutes for equal cooking.
Nutrition
Calories: 96kcal