Keema Samosa Recipe
Crisp triangular turnover shells stuffed with ground lamb, green peas, herb and spices.
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Ingredients
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Pastry
Keema Filling
Assembly & Finish
Method
Pastry
- 1
Make and rest the dough
In a large bowl combine 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp carom or cumin seeds (if using). Rub in 3 tbsp vegetable oil or ghee with fingertips until mixture resembles coarse crumbs. Gradually add cold water, 1 tbsp at a time, mixing to form a stiff, non-sticky dough. Knead briefly (about 2–3 minutes) until smooth. Cover the dough with a damp cloth or plastic wrap and rest for at least 30 minutes.
- 2
Prepare for rolling
After resting, divide dough into 8 equal portions (for medium samosas). Keep covered to prevent drying while you prepare the filling and assemble.
Keema Filling
- 3
Temper spices and cook aromatics
Heat 2 tbsp oil or ghee in a heavy skillet over medium heat. Add 1 tsp cumin seeds, 2 green cardamom pods and 1 bay leaf. Fry for 30 seconds until aromatic. Add 1 cup finely chopped onion and sauté 6–8 minutes until translucent and beginning to brown. Add 1 tbsp ginger-garlic paste and 1 finely chopped green chili; cook 1–2 minutes until raw smell dissipates.
- 4
Cook the keema
Add 500 g ground lamb to the pan, breaking up lumps with a spoon. Increase heat to medium-high and cook 6–8 minutes until the meat is browned and most moisture has evaporated.
- 5
Season and simmer
Stir in 1/2 cup green peas, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1 tsp ground coriander, 1/2 tsp garam masala and 1 tsp salt. Mix thoroughly and cook 3–4 minutes. If mixture seems very dry and sticking, add up to 1–2 tbsp water. Adjust heat to low and cook another 2–3 minutes to meld flavors. Remove and discard bay leaf and cardamom pods if desired.
- 6
Finish the filling
Stir in 1/4 cup chopped cilantro, 2 tbsp chopped mint (optional) and 1 tbsp lemon juice. Taste and adjust salt or spice. Let the filling cool to room temperature before stuffing (important to prevent pastry from becoming soggy).
Assembly & Frying
- 7
Make flour slurry
Whisk 2 tsp flour with 2 tbsp water to make a smooth paste; this will be used to seal the samosas.
- 8
Roll and cut pastry
Working with one dough ball at a time, roll each into an oval about 6–7 inches long and 4–5 mm thick. Using a knife or scraper, cut the oval in half lengthwise to form two semi-circles.
- 9
Form cones
Take one semi-circle, apply a little flour slurry along the straight edge. Fold the straight edge over to form a cone, pressing the seam to seal. Ensure the cone is open at the top to fill. Repeat with remaining dough pieces.
- 10
Fill and seal samosas
Fill each cone with 2–3 tablespoons of cooled keema filling (do not overfill). Dip a finger in the slurry and run along the open edge, then fold and press the edges together to form a triangular turnover. Make sure seams are well sealed. Repeat for all samosas.
- 11
Heat oil and fry
Heat 2–3 cups oil in a deep frying pan or kadai over medium heat to 170–180°C (340–355°F) or until a small piece of dough sizzles and rises slowly. Fry samosas in batches (do not overcrowd) for 5–7 minutes, turning occasionally, until golden brown and crisp. Maintain moderate temperature so samosas cook through without burning.
- 12
Drain and serve
Remove samosas with a slotted spoon and drain on paper towels for 1–2 minutes. Let rest 2–3 minutes to crisp further. Serve hot with mint chutney, tamarind chutney or yogurt dip.