# KEEMA & PEAS SAMOSAS

A recipe for making keema and peas samosas, perfect for preparing in advance for Ramadan.

- Servings: 120 servings
- Total time: 20 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- colander

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRMXy3TN/
- Recipe page: https://www.cliprecipe.com/recipe/8a5e2d98-241b-4955-84e7-68a1f270b5c5
- Extracted: 2026-01-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt