Presenting to you the showstopper of every Asian household – Keema Samosas! Just the name alone sends a ripple of excitement across my taste buds. Blending the deep rooted traditions of Pakistani cooking with the modern need for a quick and easy freezer food side dish, the Keema samosa is an embodiment of culinary excellence.
The Lamb mince and spices encased in a crispy homemade pastry dough to make delicious samosas that are brilliant all year round. A classic street food starter made in the comfort of your own home. This snack is perfect for Ramadan, Eid celebrations and dinner parties.
PREP TIME: 2 HOUR
COOK TIME: 5-7 MINUTES
TOTAL TIME: 2 HOURS
YIELDS: 70-75
Process:
KEEMA SAMOSAS
Presenting to you the showstopper of every Asian household – Keema Samosas! Just the name alone sends a ripple of excitement across my taste buds. Blending the deep rooted traditions of Pakistani cooking with the modern need for a quick and easy freezer food side dish, the Keema samosa is an embodiment of culinary excellence.
The Lamb mince and spices encased in a crispy homemade pastry dough to make delicious samosas that are brilliant all year round. A classic street food starter made in the comfort of your own home. This snack is perfect for Ramadan, Eid celebrations and dinner parties.
- 1 kg Mince meat
- Oil (for frying & cooking)
- 1 tbsp Cumin seeds
- 3-4 Green chillies (minced)
- 5-6 Garlic (minced)
- 1 ½ tbsp Salt (more to taste)
- 1 tbsp Chilli flakes
- 1 tbsp Coriander powder
- 1 ½ tsp Garam masala/Basaar
- 1 cup Garden peas
- A handful of mint (finely chopped)
- 1 ½ cup Coriander (finely chopped)
- 3 Onions (finely chopped)
- 1 cup Spring onions (finely chopped)
- Juice of ½ lemon
- 1 tbsp Garam masala/Basaar
- In a pan add oil and cumin seeds and let it bloom for 30 seconds.
- Add in the mince meat and sauté for 3-4minutes until the meat changes in colour.
- Add in crushed chillies, garlic, salt, chilli flakes, coriander powder and basaar. Cook until all the water is released (fairly dry) and the meat starts to stick to the pot.
- Add in your peas and a 1-2tsp of water and stir.
- Remove your mixture from the heat and add in the following; mint, coriander, onions, spring onions, juice of 1/2 lemon and basaar. Mix thoroughly.
- Whilst the mixture is cooling, mix the flour, salt and adjwain seeds in a stand mixer. Add the oil and mix until it forms a breadcrumb texture.
Add in lukewarm water and mix for 5-6 minutes until it forms a soft and smooth dough. TIP: Make sure to cover the dough in a damp towel to avoid the dough drying out.
Roll out a ball of dough into a 6-inch chapatti circle. Using the instructional video above and the dough mixture, make 70-75 samosas (detailed reel coming soon on how to fold a samosa)
WHEN FREEZE: Layer them upright in a tray, making sure to keep a reasonable gap in between each samosa to avoid them from sticking. Then line each row with tin foil/baking paper. Freeze overnight. Transfer them into freezer bags.
TO EAT: Fry over medium heat for 6-8 minutes until golden brown in colour and cooked through.
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