Mutton Keema Samosa is an Indian & Pakistani triangular-shaped snack where the pastry sheet is filled with a spicy and smoky minced mutton filling, and then deep fried until golden brown and crispy.
Once the oil is hot, add onions and cook until they turn translucent (6-8 minutes), stirring frequently.
Add ginger garlic paste and green chilies and cook for a minute. Stir frequently while frying.
Add keema and mix well.
Note – If using packaged mutton keema, then there is no need to rinse it but if using fresh mince from a butcher, then add it to a mesh strainer and rinse it under running water. Drain well and then use in the recipe.
Reduce the heat to low.
Cover the pan with a lid and cook until the keema is nicely cooked (15-18 minutes), stirring a few times in between.
Now add coriander powder, turmeric powder, chili powder, garam masala powder, and salt, and mix well.
Cook for 2-3 minutes until the oil starts to separate from the sides of the pan. Stir at regular intervals.
Add cilantro, mint leaves and spring onion greens and mix well.
Add lime juice and mix well.
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.
Smoke The Filling (Optional)
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.
Let the mixture rest for 10 minutes.
Discard the coal. The meat mixture is ready for filling the samosas.
Make The Flour Glue
Mix flour with water to make a smooth paste.
Fill The Samosa
Take out the samosa patti packet from the freezer and thaw for 15-20 minutes.
Open the packet and pull out one patti.
Make sure to keep the remaining sheets covered to prevent them from drying out.
Tip – I usually take out the packet on a plate and then keep the sheets covered with a moist cloth until ready to be filled.
Place the samosa patti on a counter and apply the flour glue all over the sides.
Keep a tablespoon of filling on one of the sides.
Roll to make a triangle.
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.
Fry The Keema Samosa
Heat oil for frying in a pan over medium-high heat.
Once the oil is hot, reduce the heat to medium and drop the samosas in the hot oil.
Fry until they turn brown from all sides, flipping occasionally.
Drain on a plate lined with paper tissues.
Serve hot with mint coriander chutney and ketchup.