Keema Samosas (Lamb Samosas)

Indulge in the savory delight of homemade Keema Samosas. Try our authentic recipe for a flavorful experience. Enjoy!

Description

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

2 tbsp vegetable oil, plus extra for deep-frying
4 green cardamom pods
100 onion 100g/3½oz finely chopped
6 garlic cloves
5 piece 5cm/2in fresh root ginger
1 tbsp tomato purée
300 lamb 300g/10½oz mince (preferably leg meat)
1 tsp Kashmiri chilli powder (or mild paprika)
3 tbsp dried fenugreek leaves (kasoori methi)
½ tsp garam masala powder
1 tbsp chopped coriander leaves
1 bird’s-eye green chili, finely chopped
½ lemon, juice only
3 tsp plain flour
270 pack g filo pastry (7 sheets)
Salt
Chutney, to serve

Instructions

1
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.
2
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.
3
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.
4
Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.
5
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.
6
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.
7
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.

Read it online: https://eatngohub.com/recipe/keema-samosas-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.