Keema Samosa Recipe
Crispy pastries stuffed with minced lamb
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Ingredients
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Pastry Dough
Filling
For Frying
Method
Pastry Dough Preparation
- 1
Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour and salt.
- 2
Add Oil and Mix
Add the oil to the flour mixture and mix with your fingers until it resembles coarse crumbs.
- 3
Add Water Gradually
Slowly add water, a little at a time, mixing until the dough comes together.
- 4
Knead the Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 5
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
- 6
Cook the Onion
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent.
- 7
- 8
Cook the Minced Lamb
Add the minced lamb to the skillet and cook until browned, breaking it apart with a spatula.
- 9
Season the Mixture
Stir in the green chili, ground cumin, ground coriander, garam masala, and salt. Cook for another 5-7 minutes.
- 10
Finish the Filling
Remove from heat, and mix in the chopped cilantro and lemon juice. Allow the filling to cool.
Assembling and Frying
- 11
Roll Out the Dough
Divide the rested dough into equal portions. Roll each portion into a thin circle (about 6 inches in diameter).
- 12
Cut the Circle
Cut the circle in half to create two semi-circles.
- 13
Form the Samosa
Take one semi-circle, fold it into a cone shape, and seal the edge with a little water. Fill with the lamb mixture and seal the open edge by pinching it.
- 14
Heat Oil for Frying
In a deep frying pan, heat the oil over medium-high heat until hot.
- 15
Fry the Samosas
Carefully add the samosas to the hot oil and fry until they are golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
