Mutton Keema Samosa: A Delicious Twist on a Classic Snack

Have you ever tried a mutton keema samosa? If not, you’re in for a treat,

A Delicious and Authentic Snack those delicious, crispy, snacks that are a popular snack all over the country

Samosas can be filled with a variety of ingredients,with spiced potatoes, peas, and sometimes even meat including potatoes, peas

a more substantial and flavorful filling, mutton keema samosas are an excellent choice.

Mutton keema samosas are essentially samosas filled with a spiced ground mutton mixture. The mutton is cooked with a blend of aromatic spices, creating a rich and flavorful filling that is then wrapped in a crispy, golden brown pastry shell. They are typically served as a snack or appetizer and are often accompanied by tamarind or mint chutney for dipping.

Table of Contents

In making Mutton Keema Samosa at home, here’s a recipe that’s sure to impress.

To make the filling, heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they are soft and translucent.

Add the minced garlic, ginger, and green chili to the pan, and cook for another minute or so.

Add the ground mutton to the pan, and use a wooden spoon or spatula to break it up into small pieces. Cook the mutton for about 5 minutes, stirring occasionally, until it is browned.

Add the cumin, coriander, turmeric, garam masala, and salt to the pan, and stir to combine. Cook for another 2-3 minutes, until the spices are fragrant.

Pour in 1/4 cup of water, and stir to combine. Reduce the heat to low, and let the mixture simmer for about 20-25 minutes, stirring occasionally, until the mutton is cooked through and the mixture has thickened.

Add the chopped coriander leaves to the pan, and stir to combine. Set the filling aside to cool.

Ingredients:

For the Filling: Mutton Keema Samosa

500 grams ground mutton
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
1 green chili, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Salt, to taste
1/4 cup water
1/4 cup chopped fresh coriander leaves

For the Mutton Keema Samosa:

2 cups all-purpose flour
2 tablespoons vegetable oil
1/2 teaspoon salt
Water, as needed
Oil, for deep frying

Instructions: Mutton Keema Samosa

To make the filling, heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they are soft and translucent.
Add the minced garlic, ginger, and green chili to the pan, and cook for another minute or so.
Add the ground mutton to the pan, and use a wooden spoon or spatula to break it up into small pieces. Cook the mutton for about 5 minutes, stirring occasionally, until it is browned.
Add the cumin, coriander, turmeric, garam masala, and salt to the pan, and stir to combine. Cook for another 2-3 minutes, until the spices are fragrant.
Pour in 1/4 cup of water, and stir to combine. Reduce the heat to low, and let the mixture simmer for about 20-25 minutes, stirring occasionally, until the mutton is cooked through and the mixture has thickened.
Add the chopped coriander leaves to the pan, and stir to combine. Set the filling aside to cool.
To make the pastry, combine the flour, vegetable oil, and salt in a large mixing bowl. Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. Cover the dough with a damp cloth, and let it rest for about 20 minutes.
Divide the dough into small balls, and roll each ball out into a thin circle. Cut each circle in half to create two semi-circles.
Take one semi-circle, and form it into a cone by bringing the two straight edges together, overlapping them slightly, and pressing them together to seal. Fill the cone with a tablespoon or two of the mutton filling, and seal the open end of the cone by brushing it with a little water and pressing it together.
Heat the oil in a deep frying pan over medium heat. Once the oil