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
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.