Keeme ke Samose
Equipment
- Bowl
- Blender
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
For the pastry
- 250 g (All-purpose) flour (2 cups) plain, plus extra for dusting
- Salt Pinch of
- 5 teaspoons Ghee or Butter
For the filling
- 8 Garlic cloves, chopped
- 3 tablespoons Ghee
- 2 Onions chopped
- 1 Ginger 1-cm / 1/2-inch piece fresh, peeled, and chopped
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Coriander seeds ground
- 4 tablespoons Natural (plain) yoghurt
- 500 g Lamb finely minced (ground)
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 500 g Ghee or Vegetable oil (2 1/4 cups), for deep-frying
- Salt
Instructions
- To make the pastry, sift the flour and salt together into a large bowl, add the ghee or butter and rub it in with your fingertips until it resembles breadcrumbs. Add enough water to make a stiff dough and knead until smooth. Cover with a damp cloth and set aside while you make the filling.
- Put the garlic in a small blender and process until ground to a paste.
- Heat the 3 tablespoons ghee over medium heat, add the onions, and stir-fry for about 5-7 minutes, or until golden. Add the garlic, ginger, turmeric and coriander, stir and cook, adding the yoghurt, a little at a time. Season with salt, add the meat and cook for 5 minutes, or until the meat is evenly browned.
- Pour in 250ml / 8fl oz (1 cup) water, cover with a lid and cook for 30-45 minutes, or until the mince is tender and completely dry. Stir in the chopped coriander, then remove from the heat and allow to cool completely before using.
- To assemble the samosas, pinch off small pieces of dough and roll out thinly on a lightly dusted board or work surface into rounds. Cut each round in half. Dampen half the cut edge with water and fold over the other half to make a cone shape and press firmly to seal.
- Hold the cone open in one hand and fill with 2-3 teaspoons meat. Dampen the top edge and seal to enclose the filling. Crimp the edges.
- Heat enough ghee or oil for deep-frying in a kadhai or deep, heavy-based pan to 180”C / 35o"F, or until a cube of bread browns in 30 seconds, then reduce the heat.
- Working in batches, carefully lower the samosas into the hot oil and deep-fry for about 5 minutes, or until golden on all sides. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Serving: 40gSodium: 9mgCalcium: 8mgVitamin C: 1mgVitamin A: 3IUSugar: 1gFiber: 1gPotassium: 50mgCholesterol: 46mgCalories: 188kcalSaturated Fat: 10gFat: 17gProtein: 3gCarbohydrates: 6gIron: 1mg
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