Lamb or Beef Keema Samosa Recipe
These are spicy, chatpatta samosa, enjoy with tamarind or mint chutney.
Servings 12 or 14 Samosa
For Qeema filling
- 250 grams mince lamb or beef
- ¼ cup water
- 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
- 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
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.
To bake Samosa:
- 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.