Keema Samosa
Lamb mince and spices encased in crispy pastry to make delicious samosas that are brilliant all year round. A classic street food starter made in the comfort of your own home.
- Prep time
- 35 min
- Cook time
- 45 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Meat (Keema (Lamb))
- 100 g Peas (Frozen)
- 1 Onions
- 1 tsp Salt
- 1 tsp Garlic Paste
- 1 tsp Crushed Chillies
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1 tbsp Cumin Seeds (Jeera)
- 2 Potatoes
- Coriander
Instructions
- 1
In a pan add the chicken mince and cook for a few minutes until the colour changes
- 2
Add the diced onions and cook until softened
- 3
As the onions are cooking peel the potatoes and cut into small chunks then add into the pan and cook for a few minutes
- 4
Add the frozen peas and mix to combine
- 5
Add the garlic paste, salt, crushed chillies, chilli powder, coriander powder and cumin seeds then cook for 5 minutes
- 6
Cover with a lid and cook for 15-20 minutes until the potatoes have softened
- 7
Add the coriander and mix
- 8
Allow the filling to cool down and then make samosas with the pastry sheets – follow my step-by-step video to show you how to fold the samosas
- 9
Serve with yoghurt sauce chutney or for a spicy alternative, with mint chutney