KEEMA & PEAS SAMOSAS

20 mins
Serves 120
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Directions

  1. 1Brown 1 kg of lamb keema in a pan without adding oil, as it will cook in its own fat.
  2. 2Brown 1 kg of lamb keema in a pan without adding oil, as it will cook in its own fat.
  3. 3Brown 1 kg of lamb keema in a pan without adding oil, as it will cook in its own fat.
  4. 4Add two large onions, ginger and garlic cubes (fresh or frozen), and salt to the pan.
  5. 5Add two large onions, ginger and garlic cubes (fresh or frozen), and salt to the pan.
  6. 6Add two large onions, ginger and garlic cubes (fresh or frozen), and salt to the pan.
  7. 7Mix all ingredients and cook until the onions have softened.
  8. 8Mix all ingredients and cook until the onions have softened.
  9. 9Mix all ingredients and cook until the onions have softened.
  10. 10Once 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.
  11. 11Once 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.
  12. 12Once 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.
  13. 13Bone the spices for about 20 minutes, similar to making a curry.
  14. 14Bone the spices for about 20 minutes, similar to making a curry.
  15. 15Bone the spices for about 20 minutes, similar to making a curry.
  16. 16Add 2 cups of frozen peas (or any chosen vegetable) and finish with a handful of coriander. Optionally, add chillies.
  17. 17Add 2 cups of frozen peas (or any chosen vegetable) and finish with a handful of coriander. Optionally, add chillies.
  18. 18Add 2 cups of frozen peas (or any chosen vegetable) and finish with a handful of coriander. Optionally, add chillies.
  19. 19Cool down the filling and drain it using a colander to remove any excess oil or water.
  20. 20Cool down the filling and drain it using a colander to remove any excess oil or water.
  21. 21Cool down the filling and drain it using a colander to remove any excess oil or water.
  22. 22Cut the samosa pastry into three strips.
  23. 23Cut the samosa pastry into three strips.
  24. 24Cut the samosa pastry into three strips.
  25. 25Use two sheets of samosa pastry to make one samosa for extra crunch.
  26. 26Use two sheets of samosa pastry to make one samosa for extra crunch.
  27. 27Use two sheets of samosa pastry to make one samosa for extra crunch.
  28. 28Fold the samosa, focusing on the corners to ensure there are no holes.
  29. 29Fold the samosa, focusing on the corners to ensure there are no holes.
  30. 30Fold the samosa, focusing on the corners to ensure there are no holes.
  31. 31Make about 15 to 20 samosa triangles at a time.
  32. 32Make about 15 to 20 samosa triangles at a time.
  33. 33Make about 15 to 20 samosa triangles at a time.
  34. 34Fill the prepared triangles with the cooled keema and peas filling, making sure not to overfill to prevent popping.
  35. 35Fill the prepared triangles with the cooled keema and peas filling, making sure not to overfill to prevent popping.
  36. 36Fill the prepared triangles with the cooled keema and peas filling, making sure not to overfill to prevent popping.
  37. 37Close the samosa by focusing on the corners and pinching them to seal it securely, forming a perfect triangle.
  38. 38Close the samosa by focusing on the corners and pinching them to seal it securely, forming a perfect triangle.
  39. 39Close the samosa by focusing on the corners and pinching them to seal it securely, forming a perfect triangle.
  40. 40After making, do a taste test by frying a couple of samosas.
  41. 41After making, do a taste test by frying a couple of samosas.
  42. 42After making, do a taste test by frying a couple of samosas.

Ingredients

  • 1 kg lamb keema
  • 1 kg lamb keema
  • 1 kg lamb keema
  • 2 large onions
  • 2 large onions
  • 2 large onions
  • 2 ginger cubes
  • 2 ginger cubes
  • 2 ginger cubes
  • 2 garlic cubes
  • 2 garlic cubes
  • 2 garlic cubes
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 0.25 tsp haldi
  • 0.25 tsp haldi
  • 0.25 tsp haldi
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp dhaniya powder
  • 1 tsp dhaniya powder
  • 1 tsp dhaniya powder
  • 1 tsp zeera powder
  • 1 tsp zeera powder
  • 1 tsp zeera powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 2 Filo pastry sheets
  • 2 Filo pastry sheets
  • 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.
KEEMA & PEAS SAMOSAS | Clip Recipe