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

Yes, this has been a long pending recipe, but better late than never :) So here's my recipe for Mutton Keema Samosa. Do try it and oh, don't miss the interesting stories behind it :)

30-40 minutes
Mutton Keema Samosa कीमे के समोसे meat samosa snacks recipe मीट समोसा कैसे बनाएँ Recipe - Ranveer Brar


For Crushed Paste

1 ½ inch Ginger, अदरक

5 large Garlic cloves, लहसुन

3 fresh Green chillies, हरी मिर्च

Sal to taste, नमक स्वादअनुसार


For Keema Stuffing

½ kg Mutton mince (keema) , मटन का कीमा

2 tbsp Curd, beaten, दही

1 Black cardamom, काली इलाइची

½ tsp Turmeric powder, हल्दी पाउडर

1 ¼ heaped tsp Coriander powder, धनिया पाउडर

¼ tsp Cumin powder, जीरा पाउडर

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

2 tsp Ghee, घी

1 medium Onion, chopped, प्याज

Few Mint leaves, chopped, पुदीने के पत्ते

Few Coriander leaves, chopped, धनिया पत्ता


For Dough

1 ½ cup Refined flour, मैदा

2 tsp Ghee, घी

Salt to taste, नमक स्वादअनुसार

1 whole Egg, अंडा

½ tsp Ghee at the end, घी

Oil for frying, तेल तलने के लिए


For Smoke

Coconut husk or coal, कोयला

2 Cloves, लौंग

1 tsp Ghee, घी


For Garnish

Onion rings , प्याज

Fresh Mint sprig, पुदीने के पत्ते

Coriander sprig, धनिया पत्ता

Lemon wedge , नींबू


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.




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