Keema Samosa कीमे के समोसे meat samosa snacks recipe मीट समोसा कैसे बनाएँ

For Crushed Paste

• In a mortar pestle, add ginger, garlic, green chili and salt to taste and make a smooth paste of it.

For Keema Stuffing

• In a medium sized bowl, add mutton mince, curd, black cardamom, turmeric powder, coriander powder, cumin powder, degi red chilli powder and ghee mix everything well.
• In a heavy bottom pan, transfer the keema mixture and saute on medium flame.
• Keep sauteing for 3-4 minutes, breaking the lumps if any.
• Onces the keem is cooked properly.
• Make a well in the centre of the mixture and keep a small steel katori with a few hot charcoal pieces or coconut husk in it. Keep a few cloves over the coals and drizzle ghee over and cover immediately tolet the smoky flavour infuse for 1-2 minutes. Remove the cover, remove the katori and mix the mutton mixture well. Remove the black cardamom from the mixture.
• Transfer the prepared stuffing into a bowl and add chopped onion, mint leaves, coriander leaves and mix it well. let it cool down to room temperature.

For Dough

• In a bowl, add refined flour, ghee, salt to taste, and whole egg knead a firm dough.
• Cover it with a dam cloth and rest for 10-15 minutes.
• Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.
• Cut into half and fold one end to make a cone, stuff it with some prepared mixture, and fold the other end over to close the open end. Apply a little water on the open edge and press to seal.
• Similarly make more samosas with the rest of the dough and filling.

For Frying

• Heat oil in a kadai.
• Slide the samosas into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
• Arrange them on a serving plate and serve hot with mint chutney, onion rings, lemon wedges and mint sprigs.