Keema Samosa (2) (g) Recipe

Make dough

In a medium bowl combine 1.5 cups all-purpose flour, 2 tbsp semolina, and 0.5 tsp salt. Rub in 2 tbsp vegetable oil with your fingertips until the mixture resembles coarse crumbs.

Gradually add about 1/2 cup room-temperature water, mixing until a stiff but pliable dough forms. You may not need all the water; add a tablespoon at a time to reach the right consistency.

Knead the dough on a lightly floured surface for 4–5 minutes until smooth. Cover with a damp cloth or plastic wrap and rest for at least 30 minutes (up to 1 hour).

Roll and cut sheets

After resting, divide the dough into 4 equal portions. Keep unused pieces covered. Lightly dust a portion and roll into an 8-inch diameter circle about 1.5–2 mm thick.

Cut the circle vertically into two semicircles. Take one semicircle and fold each semicircle into a cone by bringing the straight edge sides together so they overlap slightly, forming a pocket. Seal the overlap by brushing a little neutral oil (or water) and pressing firmly.

Sauté aromatics

Heat 1 tbsp oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook, stirring, until translucent and starting to brown, about 4–5 minutes. Add 2 minced garlic cloves, 1 tsp minced ginger and 1 chopped green chili (if using); sauté for 30–45 seconds until fragrant.

Cook lamb

Add 250 g ground lamb to the pan. Break it up with a spoon and cook over medium-high heat until browned and no longer pink, about 6–8 minutes. Drain any excess fat if the pan is very oily, leaving about 1 tsp for flavor.

Spice and peas

Stir in 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, and 1/4 tsp red chili powder. Cook 1 minute to bloom the spices. Add 1/4 cup finely chopped tomato and 1/2 cup green peas; cook until peas are tender and liquid has mostly evaporated, about 3–4 minutes.

Finish filling

Season with 3/4 tsp salt, stir in 2 tbsp chopped cilantro and 1 tsp lemon juice. Taste and adjust seasoning. The filling should be moist but not wet—if too wet, cook a few minutes more. Remove from heat and let cool to warm or room temperature (15–20 minutes).

If you prefer a drier texture for easier stuffing, spread the cooked keema on a plate to release steam and cool faster.

Fill cones

Hold a prepared pastry cone with the open end up. Spoon about 2–3 tablespoons of the cooled keema filling into each cone, filling to about three-quarters. Do not overfill.

Brush the raw open edge of the cone with a little oil (or a flour-water paste) and fold the open edge over to seal completely, forming a triangular turnover. Press edges firmly to ensure no gaps and oil-seal the joint.

Heat oil

In a deep heavy skillet or pot, heat 2 cups vegetable oil over medium heat to about 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly.

Fry samosas

Fry samosas in batches, seam-side down first, turning occasionally for even browning. Cook for 4–6 minutes per batch until golden brown and crisp. Avoid overcrowding; maintain oil temperature between batches (reduce heat slightly if samosas brown too quickly).

Use a slotted spoon to transfer fried samosas to a wire rack or paper towels to drain briefly. Allow to rest 2–3 minutes; they will crisp further as they cool slightly.

Serve warm with mint chutney or tamarind chutney and a sprinkle of chopped cilantro. Two samosas constitute one serving.