Crisp hot samosas almost always accompany the traditional tea in Indian households. This dish of South Asian origin has not only won our hearts but is the very essence of comfort food. We thus, get to find it in all corners of India. The humble samosa is filled with mashed potatoes and seasonal vegetables. However, it is essential to go a step further when there is a special occasion. Let us go ahead and try to stuff the triangular, flaky fried pastry with keema or mincemeat. The keema samosa is thus born! And it is finger-licking good!
The much-awaited month of Ramzan is going to be upon us shortly. It is time to think of churning out these delectable keema samosas filled with fresh minced mutton.
History of Keema Samosa
The samosa has been around for centuries, especially in South Asia. We hear its mention from the 19th-century Persian poet Ishaq al-Mawsili. It had not always been a street snack, however. Amir Khusroo, a prominent poet and personality of the Delhi Sultanate, described it as a snack fit for Princes and Kings. Needless to say, the royal samosa was filled with keema or minced mutton, making it truly delicious and hearty. There are multiple varieties of the samosa found across India today. The competition is stiff, and finding the best keema samosa recipe is not easy. It is interesting to learn that the cookbooks of medieval India included the mutton keema samosa recipe too.
Secret Of Making Keema Samosa
Modern India is not averse to cooking and eating the sumptuous mutton keema samosa either. Hyderabad has its version of this samosa called lukhmi. Delhiites often indulge in this unique snack that is both filling and delicious at the same time. The keema samosa is a classic Ramadan recipe that has no equal in South Asia to this date. Cooking it at home is not challenging in the least. However, you must make sure to source high-quality keema.
At Licious, our mutton is pasture-raised, contains no hormones or antibiotic residue and is passed through 150+ safety & quality checks. Our keema is made using cut & cleaned boneless leg pieces that are ground to perfection by our expert meat technicians. You don’t have to do any prep, just use the keema straight out of the pack. Enjoy fresh keema that can be home delivered in no time.
| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
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Ingredients
For Samosa
For the filling
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- Add mutton mince, turmeric powder, coriander powder, cumin powder, red chilli powder, and ghee into a medium-sized bowl and mix everything.
- Transfer the keema mixture to a heavy-bottomed pan, and sauté the mixture on medium flame.
- Keep on doing it for 3-4 minutes, breaking the lumps and smoothening them.
- Add chopped onion, mint leaves, and coriander leaves, and mix thoroughly.
- Allow it to cool to room temperature.
- Knead the flour with oil and roll out small balls of dough. Roll rotis and cut each in half.
- Create cone shapes out of the dough sheets and fill them with a spoonful of the prepared keema mixture.
- Press the edges, fold the opening, and seal the edges with the water & milk mixture.
- Heat oil in a kadhai.
- Put the samosas into the hot oil carefully and deep-fry until they turn golden brown.
- Serve immediately with tomato ketchup, yoghurt dip, or chutneys.
Tips
- You may tweak the recipe by adding vegetables to the keema.
- You may find it referred to as a mutton keema patti samosa in many Indian cookbooks.
- You can also bake the samosas instead of deep-frying them to ensure a healthier Ramzan snack during Iftar.
Do not forget to click an image of the glorious mutton keema samosa to share on Instagram and tag us using #MadeWithLicious. Let us know in the comments how you enjoy this recipe.