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KEEMA SAMOSAS

Maryam
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.
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Prep Time 2 hours
Total Time 2 hours
Course Ramadan
Cuisine Asian, Pakistan
Servings 75 Samosas

Ingredients
  

  • 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

Instructions
 

  • 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)

Notes

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.
Keyword Ramadan, Samosa