Indulge in the savory delight of homemade Keema Samosas. Try our authentic recipe for a flavorful experience. Enjoy!
Keema Samosas (Lamb Samosas)
Keema samosas are irresistible delights, featuring golden, crisp pastry parcels generously filled with spiced lamb, aromatic fresh coriander, and a hint of fiery chili. This recipe promises a culinary adventure that tantalizes the taste buds and leaves you craving for more.
Ingredients
Instructions
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Heat 2 tbsp vegetable oil in a non-stick saucepan over medium heat. Add the cardamom pods and fry for 10 seconds, then add the chopped onions. Cook for 7–8 minutes until softened and slightly changed in color.
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Pound garlic and ginger into a paste using a pestle and mortar. Add this paste to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb mince and fry for another minute, stirring continuously.
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Add the chilli powder and cook, stirring, for 1 minute until the mince is evenly colored. Add the dried fenugreek leaves, season with salt, and cover with a lid. Simmer on low heat for 4 minutes until mixed well with the keema. Turn off the heat, then add garam masala, coriander, green chilli, and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely.
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Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.
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Unroll a single filo sheet over a flat surface. With the shortest side facing you, cut the pastry into two long strips, each 10cm/4in wide.
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Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mold into a triangle shape. Fold the right corner diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Continue folding until you reach the end of the strip. Seal the end of the samosa with the flour paste. Repeat with the remaining filling and pastry until you have 14 samosas.
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Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. Carefully lower the samosas into the hot oil in batches, frying for 1–2 minutes until crispy and golden brown all over. Drain on a paper-lined plate while you cook the rest. Serve warm with chutney and a cup of chai.
Note
- Filo Pastry Handling: Filo pastry can dry out quickly, so it's essential to work efficiently and keep the unused sheets covered with a damp towel while assembling the samosas.
- Oil Temperature: Maintain the oil temperature around 180°C (350°F) for frying to ensure crispy samosas. If the oil is too hot, the samosas may brown too quickly on the outside while the inside remains uncooked.
- Customization: Feel free to adjust the spiciness level according to your taste preferences. You can increase or decrease the amount of green chilli or Kashmiri chilli powder accordingly.
- Storage: While these samosas are best enjoyed fresh and crispy, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore their crispiness.
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Frequently Asked Questions
Yes, you can prepare the keema filling ahead of time and store it in the refrigerator for up to 2 days. Allow it to come to room temperature before filling the samosas.
Yes, you can freeze the assembled but uncooked samosas. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag or airtight container, separating layers with parchment paper to prevent sticking. When ready to cook, fry them directly from frozen, adding a couple of extra minutes to the frying time.
While frying gives the traditional crispy texture, you can bake the samosas for a healthier alternative. Preheat the oven to 200°C (400°F) and bake the samosas on a parchment-lined baking sheet for about 20-25 minutes, or until golden brown and crisp.
Yes, you can substitute lamb mince with beef, chicken, or even turkey mince if you prefer. Adjust the cooking time accordingly as different meats may require different cooking times.
These keema samosas pair well with various chutneys such as mint chutney, tamarind chutney, or mango chutney. They are also delicious with a side of yogurt raita for dipping. Enjoy them as a snack or appetizer alongside a cup of chai tea for a complete indulgent experience.