Keema Samosa (g) Recipe
Crispy pastries stuffed with minced lamb
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Ingredients
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Dough
Filling
For Frying
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the ghee (or oil) and mix until crumbly. Gradually add water, kneading until you form a smooth and elastic dough. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Cook the Filling
In a large skillet over medium heat, add a little oil and sauté the onions until translucent. Add the garlic, ginger, and green chili, cooking for another minute. Add the minced lamb and cook until browned. Stir in the garam masala, cumin powder, coriander powder, and salt. Cook for 5-7 minutes until the lamb is fully cooked. Remove from heat and stir in the cilantro and lemon juice. Let it cool.
Assembly and Cooking
- 3
Assemble the Samosas
Divide the rested dough into small balls. Roll each ball into a thin oval shape. Cut it in half to form two semicircles. Take one semicircle, wet the edges with water, and fold it into a cone shape. Seal the edge well and fill with the cooled lamb mixture. Seal the open edge by pinching it tightly.
- 4
Fry the Samosas
In a deep frying pan, heat oil over medium heat. Once hot, carefully add the samosas in batches, frying until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
