Mutton Keema Samosa recipe

Try out this Mutton Keema Samosa recipe by Chef Mohammad Shiraz, Hilton Bangalore Embassy Golflinks


250g – Mutton mince
20 – Samosa sheet
1l – Oil
1tsp – Ginger/garlic paste
100g – Chopped onion
1tsp – Ginger chopped
1tsp – Coriander powder
1tsp – Cumin powder
Salt (to taste_
Refined flour paste or water (for sealing)
1tsp – Chopped green chilly

For dough

100g – Ghee
200ml – Water
500g – Refined flour (maida)


To prepare the dough

*To prepare the dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.

To prepare the mixture

*Heat 1 tbsp oil in a non-stick pan; add chopped onion and garlic and sauté for 15 minutes.

*Add chopped ginger, coriander powder, turmeric powder, cumin powder, salt. Mix well and sauté for two minutes.

*Add mutton mince, mix well and sauté. Add two cups water and cook for 15 minutes.

*Chop coriander sprigs and add to this. Mix well and cook until dry.

*Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.

* Spread little flour paste on one end of a samosa sheet and fold into a triangle with a pocket.

*Fill little mixture; fold over and make into a samosa, sealing the end flap with the flour paste.

*Heat sufficient oil in an iron kadhai. Deep-fry the samosas till golden and crisp.

*Drain on absorbent paper.

*Serve hot with green chutney and khajoor chutney.

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