Keema Samosas

Name: Keema Samosas
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g mince lamb; 250 g refine flour; Salt; 1 tsp vegetable oil / ghee; 5 g garam masala; 5 g chopped ginger; 4 gloves of garlic; 4 chopped green chilli pepper; 1 bunch coriander; 100 g butter; 50 g peas; 5 g cumin seeds; 5 g turmeric powder; 250 g chopped tomatoes; 3 onions

Amz Nay @cook_7308332

Birmingham UK

One of my favourite Snacks/Starters recipie from Northern Indian Part called Punjab, known for is strong spices and flavours. Good for special occasions. You can use shop brought pastry if you want, filo is good but too thin so make small portions, i would use puff pastry if u want big portions

Amz Nay @cook_7308332

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Ingredients

40mins

4 servings

500 gmince lamb
250 grefine flour
Salt
1 tspvegetable oil / ghee
5 ggaram masala
5 gchopped ginger
4gloves of garlic
4chopped green chilli pepper
1 bunchcoriander
100 gbutter
50 gpeas
5 gcumin seeds
5 gturmeric powder
250 gchopped tomatoes
3onions

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Steps

40mins

1

Keema: Heat a wok or big frying pan and add the 100g of butter coating the base, add chopped onions to it and fry, then add 2tsp of salt, the cumin seeds, chopped garlic and ginger and fry on medium heat till the onions are nice and thin, add the lamb and cook till brown, then add the chopped tomatoes, peas and turmeric and cook till the moisture is dried. Once dried add masala and mix, then garnish with coriander. Once done leave to the side to cool down
2

Next is the samosas flour. Add salt to refined flour along with oil/ghee to make a stiff dough. Put the dough in a bowl and a cold damp cloth on top and let it set for 20mins, once done, Portion into small balls. Roll into pancakes. The cut the circles into halves and make a cone put of them, fill the cone with keema mix and seal the edges, use water to make it stick, then Shallow fry until brown and cooked