Lamb / beef / mutton meat Samosas:

Name: Lamb / beef / mutton meat Samosas:
Yield: 10-12 servings
Cuisine: British
Ingredients: 4 cups all-purpose flour (plain flour); 8 Tbsp Vegetable Oil; 1/4 tsp Salt; Water (as required); 50 g mince, lamb / beef; 1/4 cup water; 1 Tbsp ginger garlic paste; 1/2 tbsp coriander seeds roasted and grounded; 1/2 Tbsp cumin seeds roasted and grounded; 1/2 Tbsp red chilli powder, or more to taste; 1/2 tsp Garam Masala Powder; 1/4 tsp turmeric powder; salt to taste; 1 cup onion, finely chopped; 3/4 cup green onion, finely chopped; 1/4 cup fresh coriander, chopped; 2 Tbsp mint leaves, chopped; 1 tsp chat masala or to taste; 1 Tbsp lemon juice; 2-3 Tbsp green chillies, finely chopped; Oil for frying

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This keema samosa recipe is just like the one you get on streets on Pakistan and India . Keema means mince and you can make the filling of samosa with lamb/mutton or beef mince. Depending on the mince used in filling they are called beef samosa, lamb samosa, mutton samosa, or simply meat samosa.
#snacks #streetFood #meat #samosas #teaTime

Lubna’s Kitchen @lubnaskitchen

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Ingredients

10-12 servings

🌻For Samosa Dough:
4 cupsall-purpose flour (plain flour)
8 TbspVegetable Oil
1/4 tspSalt
Water (as required)
🌻FOR QEEMA FILLING
50 gmince, lamb / beef
1/4 cupwater
🌻Spices
1 Tbspginger garlic paste
1/2 tbspcoriander seeds roasted and grounded
1/2 Tbspcumin seeds roasted and grounded
1/2 Tbspred chilli powder, or more to taste
1/2 tspGaram Masala Powder
1/4 tspturmeric powder
salt to taste
🌻Others:
1 cuponion, finely chopped
3/4 cupgreen onion, finely chopped
1/4 cupfresh coriander, chopped
2 Tbspmint leaves, chopped
1 tspchat masala or to taste
1 Tbsplemon juice
2-3 Tbspgreen chillies, finely chopped
Oil for frying

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Steps

1

🌻Samosa Dough:
To start making the samosa dough mix together flour and salt and oil. Rub the oil with the flour till it resembles bread crumbs. Start by adding 1/2 cup water and knead it into a firm dough. You may need a few extra teaspoons of water but add as you go. The consistency of the dough should be little hard and smooth. Cover the dough with a damp cloth and set aside about 40-50 minutes.
2

🌻For Samosa Filling:
In frying pan,add oil,mince and mix well until changes color.
Add ginger garlic paste,green chilies,and all spices mix well and cook for 4-5 minutes.
Add others ingredients mix well
Add fresh coriander and mix well for 2 minutes.
Let it cool down.
3

🌻Wrapping the samosas:
Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour.
Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter.
Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
4

Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone shape.Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way.
5

Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each other and cover them with a damp cloth.
6

Heat oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer.
7

Fry the samosas on a low flame till golden brown on both side. Its important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside. Take them out on a plate lined with paper to absorb any extra oil and serve them hot immediately with ketchup / chutney. 
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Notes
🌻To Store:
Un-cooked samosas can be store in the fridge for 24 -30 hours.
Or freeze for 2 months. Freeze separately in a tray then transfer to a freezer bag.
Leftover fried samosas can be store in a paper bag on the counter for 6-8 hours in a cool place. Reheat in an oven or deep fry again.
10

🌻To bake Samosa:
Preheat-oven at 175°C / 350 F. Sprays the samosa with oil on both sides. Then place samosa on a baking tray lined with butter paper. Bake on the preheated oven for 15-20 minutes until crispy and has golden marks. Flip the samosa to the other side after 10 minutes for equal cooking.