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)

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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.

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