Mutton Keema Samosa Recipe/ Samosa With Minced Meat Filling

Mutton Keema Samosas are deep-fried tea time snacks with a flaky pastry crust and delicious meat filling. You might have seen this type of triangular pastry with all sorts of filling. If you are a meat lover, then Keema samosa or minced mutton samosa is the one for you. It is irresistible! The term samosa refers to an entire family of triangular pastries, found in India and South Asian countries. Samosa with potato filling is arguably the most popular Indian snack, and you find it everywhere- at parties and festive occasions or as street food. Hot piping Indian tea and samosas are absolute comfort food and a timeless favorite as party appetizers. You will love this savory appetizer with the delicious filling flavored with aromatic and earthy spices.

The crust of the samosas is like pastry dough and is crispy tender. Ghee or clarified butter is mixed with the dough, which makes it flaky and aromatic. The stuffing I have used here is a spicy meat filling. Keema means mince, and you can make the filling of samosa with lamb/mutton, chicken, or beef mince. Earlier I tried samosas with potato filling. Check the recipe here. Meat samosas are very popular all over India, and there are so many variations. The filling for this recipe is inspired by the Malabar meat samosas. The best part of meat samosas is that you can make this ahead of time, and it freezes like a charm. It is a great time-saver if you are planning a get-together. Go ahead, and give it a try. I am sure you'll love them too!

This homemade samosa tastes delicious, and I am sharing with you all the tips to make perfect samosas. There are so many variations of fillings. You can make simple potato peas filling or add veggies like cauliflower, beets, lentils, caramelized onions, or panner for vegetarian options. Keema filling is very delicious, with bold and aromatic flavors. Keema Samosa tastes delicious with green chutney and tomato ketchup.

The uses for this filling are not limited to samosas. You can use them as a filling for parathas, wraps, and sandwiches. If you have a time crunch, and cannot make the samosa dough, you can easily substitute it with spring roll wrappers, phyllo dough, or even puff pastry.

You can freeze keema samosa as mince filling and samosa pastry dough are both are freezer friendly. You can make this ahead of time, and it freezes well and is a great time saver. Fill pastry dough sheet with the filling and shape into triangles. Line them on a baking sheet and freeze them. Once it is frozen transfer it into freezer-safe zip lock bags. When it is time to fry, allow it to defrost for half an hour and then fry.

Mutton Keema Samosa Recipe/ Samosa With Minced Meat Filling

Ingredients
For the dough
All purpose flour/maida- 1 1/2 cup
Ghee/oil- 2 1/2 tsp
( use ghee for better results)
salt to taste
Sugar- 1/2 tsp

For the filling
Minced mutton- 250 grams
Green peas- 1/2 cup
Onion- 1 medium
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
(Add according to spice tolerance)
Pepper powder- 1/2 tsp
Coriander powder- 1/3 tsp
Coriander leaves chopped - 2 tbs
Garam masala- 3/4 tsp
lemon juice- 1/2 lemon
Salt to taste
oil for frying

To make the dough
In a bowl, mix flour, sugar, and salt. Add ghee or oil and mix and rub the flour with your fingers till the ghee gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Do not add too much water, and do not knead too much. Make it into a smooth, stiff dough. Allow this to rest for one hour.

To make the filling
Wash meat and pressure cook along with turmeric powder and salt(4-5 whistles). Do not add water. Allow it to cool down and shred into small pieces or pulse a few times in a food processor. You can also use store brought minced mutton. Heat two tsp oil in a pan and saute onions till it turns golden brown. Add ginger-garlic paste and saute for two minutes. Add the chilly powder and other spice powders, and green peas. Cover and cook for three minutes and then add the cooked meat. Stir fry till all the moisture evaporates. Add chopped coriander leaves and lemon juice. All this to cool down completely.

To fry
Divide the dough, into equal-sized balls. Use a rolling pin to roll into small circles. Cut each circle into two halves. Dip your fingertips in water and slightly moist the edge that you had cut and lift them from two sides and bring it together and seal so that it resembles a cone. Put three tsp of filling inside. Moist with your finger and pull forward the larger third end and secure. Make sure that it is tightly sealed, so that the filling does not come through gaps while frying. Heat around 2 cups of oil in a deep pan. The oil should not become too hot. Slide the samosas and fry in low medium flame till both sides are evenly browned. It will take about 8-10 minutes. Drain in paper towels and serve with chutney/ ketchup. This recipe will make around 12 medium-sized samosas.