Mutton Keema Samosa Meat Samosa Snacks Recipe How to Make Meat Samosa

Ingredients

• 1 ½ inch Ginger
• 5 large Garlic cloves
• 3 fresh Green chillies
• Salt to taste
• ½ kg Mutton mince (keema), mutton mince
• 2 tbsp Curd, beaten, curd (yogurt)
• 1 Black cardamom, black elaichi
• ½ tsp Turmeric powder
• 1 ¼ heaped tsp Coriander powder
• ¼ tsp Cumin powder
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 2 tsp Ghee
• 1 medium Onion, chopped
• Few Mint leaves, chopped
• Few Coriander leaves, chopped
• 1 ½ cup Refined flour
• 2 tsp Ghee
• Salt to taste
• 1 whole Egg
• ½ tsp Ghee at the end, Ghee
• Oil for frying
• Coconut husk or coal
• 2 Cloves
• 1 tsp Ghee
• Onion rings
• Fresh Mint sprig
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a mortar pestle, add ginger, garlic, green chili and salt to taste and make a smooth paste of it.
2. 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.
3. In a heavy bottom pan, transfer the keema mixture and saute on medium flame.
4. Keep sauteing for 3-4 minutes, breaking the lumps if any.
5. Onces the keem is cooked properly.
6. 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.
7. 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.
8. In a bowl, add refined flour, ghee, salt to taste, and whole egg knead a firm dough.
9. Cover it with a dam cloth and rest for 10-15 minutes.
10. Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.
11. 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.
12. Similarly make more samosas with the rest of the dough and filling.
13. Heat oil in a kadai.
14. Slide the samosas into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
15. Arrange them on a serving plate and serve hot with mint chutney, onion rings, lemon wedges and mint sprigs.