Directions
- 1Brown 1 kg of lamb keema in a pan without adding oil, as it will cook in its own fat.
- 2Add two large onions, ginger and garlic cubes (fresh or frozen), and salt to the pan.
- 3Mix all ingredients and cook until the onions have softened.
- 4Once the onions are cooked, add all the spices: 1/4 tsp haldi, 1 tsp curry powder, 1 tsp chilli powder, 1 tsp dhaniya powder, 1 tsp zeera powder, 1 tsp paprika powder, and 1 tsp garam masala.
- 5Bone the spices for about 20 minutes, similar to making a curry.
- 6Add 2 cups of frozen peas (or any chosen vegetable) and finish with a handful of coriander. Optionally, add chillies.
- 7Cool down the filling and drain it using a colander to remove any excess oil or water.
- 8Cut the samosa pastry into three strips.
- 9Use two sheets of samosa pastry to make one samosa for extra crunch.
- 10Fold the samosa, focusing on the corners to ensure there are no holes.
- 11Make about 15 to 20 samosa triangles at a time.
- 12Fill the prepared triangles with the cooled keema and peas filling, making sure not to overfill to prevent popping.
- 13Close the samosa by focusing on the corners and pinching them to seal it securely, forming a perfect triangle.
- 14After making, do a taste test by frying a couple of samosas.
Ingredients
- 1 kg lamb keema
- 2 large onions
- 2 ginger cubes
- 2 garlic cubes
- to taste Salt
- 0.25 tsp haldi
- 1 tsp curry powder
- 1 tsp chilli powder
- 1 tsp dhaniya powder
- 1 tsp zeera powder
- 1 tsp paprika powder
- 1 tsp garam masala
- 2 cups frozen peas
- 1 handful coriander
- 2 Filo pastry sheets
Equipment
pancolander
Tips
- Use two sheets of samosa pastry for extra crunch.
- Focus on the corners when folding the samosa to prevent holes.
- Cool and drain the filling before making samosas to avoid excess oil or water.
- Do not overfill samosas to prevent them from popping.
- Pinch the corners to securely close the samosa.
- Make triangles in batches (15-20) then fill and close them for efficiency.
- Arrange samosas properly when freezing to prevent sticking.
- Making samosas in batches helps them not to dry out when frozen.
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