At this stage, the filing should be dry. If it still has any liquid left, then cook on high heat until all the liquid is evaporated. Check for salt and add more if required. Remove the pan from the heat and let the filling cool down to room temperature.
Heat a piece of charcoal (or a cinnamon stick) over an open flame until it is red hot. Now, place a small steel bowl in the center of the filling and put the heated charcoal into the bowl.
Pour 1 teaspoon of ghee over the heated charcoal to create smoke, and immediately cover the pan with a tight-fitting lid to allow the smoke to penetrate into the meat.
Apply flour paste on the edges and seal the samosa. Keep the filled samosa on a plate and cover it with a moist cloth to prevent it from drying out. Make all the samosa in a similar manner.