Name: Keema Samosa (Indian - Appetizer )
Cuisine: Indian
Ingredients: Minced meat (lamb or beef) - 500 grams (500 grams); Onion (finely chopped) - 1 medium-sized (1 medium-sized); Garlic (finely chopped) - 4 cloves (4 cloves); Ginger (finely chopped) - 1 tablespoon (1 tablespoon); Green chili (finely chopped) - 1 (1); Cumin seeds - 1 teaspoon (1 teaspoon); Coriander powder - 1 tablespoon (1 tablespoon); Garam masala powder - 1 teaspoon (1 teaspoon); Turmeric powder - 1/2 teaspoon (1/2 teaspoon); Salt - To taste (To taste); Oil - 2 tablespoons (2 tablespoons); Water - As required (As required); Spring roll pastry sheets - 10-12 sheets (10-12 sheets)

Menu: Different Food Styles or browse Other Indian Recipes

Keema Samosa (Indian - Appetizer) Recipe

Crispy pastry pockets filled with a spiced minced meat (keema) mixture. Keema samosas are a flavorful and savory appetizer enjoyed as a tea-time snack or party food.

Ingredients:

Minced meat (lamb or beef) - 1.1 pounds (500 grams)
Onion (finely chopped) - 1 medium-sized
Garlic (finely chopped) - 4 cloves
Ginger (finely chopped) - 1 tablespoon
Green chili (finely chopped) - 1
Cumin seeds - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - To taste
Oil - 2 tablespoons
Water - As required
Spring roll pastry sheets - 10-12 sheets

Instructions

Heat oil in a pan and add cumin seeds. Once the cumin seeds splutter, add the chopped onions and sauté until translucent.
Seal the top of the cone with a little water and pressing it together.
Repeat Steps 7-10 with the remaining pastry sheets and keema mixture.
Place the filled samosas on a baking tray lined with parchment paper. Brush them with a little oil.
Bake the samosas in the oven for 15-20 minutes or until they are golden brown and crispy.
Serve the keema samosas hot with your favorite chutney or sauce.
Add the chopped garlic, ginger, and green chili to the pan. Cook for a minute until fragrant.
Add the minced meat to the pan and break it up with a spatula. Cook until the meat is browned and cooked through.
Add the coriander powder, garam masala powder, turmeric powder, and salt. Mix well and cook for a further 5-7 minutes. Add a splash of water if the mixture starts to stick to the pan.
Set the keema mixture aside to cool.
Preheat the oven to 180°C (350°F).
Take a spring roll pastry sheet and cut it into two equal halves.
Form the halved sheet into a cone shape by overlapping the edges and sealing them with a little water.
Fill the cone with a tablespoon of the keema mixture.

More Indian Recipes

Dum Aloo

A Kashmiri specialty dish made with small potatoes (aloo) cooked in a thick gravy of yogurt, tomatoes, and a blend of spices. Dum aloo is a flavorful and comforting main course option.

Egg Biryani

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Modak

A sweet dumpling made with rice flour or wheat flour, stuffed with a sweet filling made of jaggery, coconut, and cardamom. Modak is a popular dessert, especially during the festival of Ganesh Chaturthi.

Papdi Chaat

A popular street food dish made with crisp papdi (fried dough wafers) topped with yogurt, chutney, sev (crunchy chickpea flour noodles), and a variety of spices. Papdi chaat offers a delightful mix of flavors and textures.

Boondi Raita

A refreshing yogurt-based side dish made with boondi (small fried chickpea flour balls) mixed with seasoned yogurt, flavored with spices like cumin and garnished with coriander leaves. Boondi raita is often served as a cooling accompaniment to spicy Indian meals.

Chicken 555

Spicy and crispy fried chicken dish made with marinated chicken, spices, and curry leaves. Chicken 555 is a popular appetizer and snack, especially in South Indian cuisine.

Kala Jamun

Similar to gulab jamun, kala jamun is a darker variation where the milk solids dumplings are fried until they turn dark brown. Kala jamun has a slightly caramelized flavor and is often enjoyed as a dessert.

Shahi Paneer

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.

Fancy Something Else?

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Tacos de Pescado Estilo Ensenada

Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.

Dumplings (Jiao Zi)

Steamed or boiled dough pockets filled with a variety of ingredients such as meat, vegetables, or seafood. They come in various shapes and sizes, and are often served with soy sauce or a dipping sauce.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Pad Sator Moo

Stir-fried pork with stink beans (sator), chili peppers, garlic, and shrimp paste. Pad Sator Moo offers a unique and pungent flavor, with the stink beans adding a distinct taste and texture to the dish.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Italian Ossobuco

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.