Keema Samosas

Name: Keema Samosas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 60
Ingredients: 1 kg premium mutton; 1/4 cup oil; 1 tbsp ghee; 2 tbsp Kashmiri red chilli powder; 1 tbsp turmeric powder; 4 tbsp danya jeera; 2 tsp salt; 2 tbsp Equal portions of garlic and ginger paste; 5 green chillies; 1 tbsp crushed coriander seeds; 1 tbsp garam masala; 5 onions; A considerable quantity of coriander; 5 tbsp plain flour; 1/2 cup water; Ready-made samosa pastry sheets

Aamna Bawa 20th June 2024

Servings: 60 Total Time: 40 mins Difficulty: Beginner

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Keema samosas are crispy pastry parcels filled with spiced mutton mince, onions, green chillies and plenty of fresh coriander. Aamna uses mutton ground twice and ready-made samosa pastry, sealed with a simple flour and water paste.

The recipe makes about 60, so they’re perfect for parties and festive gatherings. The keema is cooked and cooled before the raw onion and coriander go in.

Why this recipe works

Mutton ground twice. It gives a fine, even filling.
Squeezed onions and coriander. Removing their water keeps the pastry crisp.
Cooled filling. Warm keema would steam the pastry, so it cools first.
Flour paste glue. It seals the samosas so they don’t open when frying.

Tips for the best keema samosas

Stir the keema constantly. Cook it for about 15 minutes so it doesn’t catch.
Squeeze the onions well. A cheesecloth gets out the most water.
Don’t overfill. It makes folding and sealing easier.
Freeze extras. Freeze uncooked samosas on a tray, then bag them.

What to serve with keema samosas

Serve hot with mint chutney, tamarind sauce or ketchup. For a meal, try our meat samosas curry. For more snacks, try mini keema parathas or chapli kebabs.

Keema Samosas FAQs

What mince is best for keema samosas?

This recipe uses mutton, ground twice for a fine texture. Lamb or beef mince also work.

Can I use ready-made pastry?

Yes. This recipe uses ready-made samosa pastry sheets from Asian grocers.

How do I stop samosas going soggy?

Cool the filling completely and squeeze the water out of the onions and coriander.

How many does this make?

About 60 samosas.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Keema Samosas

Mutton Keema Samosas are a beloved snack in many South Asian households, offering a delightful combination of crispy pastry and savoury minced meat filling.

Author: Aamna Bawa Cooking Method: Frying Cuisine: Indian, Pakistani Courses: Non-Veg, Snack Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 60 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Preparing Mutton Keema Filling:

Heat oil and ghee in a pan over medium heat, adding the ground mutton.
Add Kashmiri red chilli powder, turmeric powder, danya jeera, salt, garlic paste, ginger paste, chopped green chillies, crushed coriander seeds, and garam masala.
Mix thoroughly and cook on low heat, gradually increasing, for about 15 minutes. Ensure continuous stirring to seal in moisture and prevent burning at the bottom.
Allow the cooked mince to cool.

Preparing the Filling:

Dice onions and use cheesecloth to extract excess moisture.
Process a substantial amount of coriander finely, removing any excess liquid.
Once the mutton has cooled, combine it with processed coriander and squeezed onions. Mix thoroughly to create the filling.

Creating Samosa Glue:

Mix plain flour with water to create a cohesive paste for sealing the samosas.

Assembling Samosas:

Use ready-made samosa pastry sheets. Place a portion of the filling and fold the pastry to create the traditional samosa shape. Seal edges with the samosa glue.
For a sophisticated touch, explore samosa pockets using two sheets of samosa pastry. Exercise nimbleness for this step.

Frying Samosas:

Heat oil for frying. Fry samosas on medium heat to avoid overcooking the exterior while ensuring the interior is adequately heated, especially crucial when frying from a frozen state.
Flip the samosas multiple times for even colouring. Allow a moment of rest post-frying to ensure the samosas continue cooking beyond the oil, eliminating initial paleness.