Mutton Keema Samosa

Ingredients

• 250 gms Mutton Keema
• 1 tbsp Oil
• 2 nos. Bay leaves
• 1 Medium Onion, finely chopped
• 1 ½ tsp Ginger Garlic Paste
• 1 tsp Green Chilies, chopped
• 1 tsp Garam Masala Powder
• 2 tsp Curd
• 1 tbsp Fresh Coriander, chopped
• 1 tbsp Mint Leaves, chopped
• 10-12 Samosa Patti
• Oil, for deep frying

Steps

1. Wash the mutton keema and let all the water drain off. Keep aside.
2. Heat oil in a pan. Add bay leaves and stir for few seconds.
3. Add onion and saute for a minute. Stir in ginger garlic paste and green chilies. cook until aroma comes out.
4. Now add in the keema and saute for a minute.
5. Now add garam masala powder, curd and season with salt.
6. Mix everything well, cover and cook for 15 mins.
7. Remove the lid and mix in chopped coriander and mint leaves. Turn off the flame. allow it to cool.
8. Now take samosa patti, put some mixture and fold according to the instruction on the packet.
9. In hot oil deep fry the samosas till golden in colour. make sure keep the flame low throughout cooking. Remove on absorbent paper and drain off the excess oil.
10. Alternatively, you can brush some oil on the samosas and bake them in oven at 160*c for 10-15 mins, filling mid-way.
11. Serve hot with chutney.