Keema Samosa:

Ramzaan Special Keema Samosa. Kyma Samosa. Mutton Kyma/keema Samosas. Minced Meat Samosas. Minced Meat dumplings.

Generally they use potatoes, peas or dry nuts for stuffing the samosas. Here is a variation for that. We use ‘Goat’s minced meat’ for this Samosa. This is pretty much like an occassional one…its prepared during the fasting month of Ramadhaan. I love minced meat preparations…from vadai, korma, kola urundai or nombu kanji. So my mother had a hard time of finding these recipes for me. Guess, its no big a deal to adopt the recipes from our neighbours…who were more than willing to produce fusion cuisine.

If you don’t find ‘goat’s minced meat’ apealing, use shredded chicken for the same recipe. So, that is how I do it here. Anyway…don’t take my pictures seriously, this is not the way it looks like. Oh, I used poori dough for making this samosa…he he one will always compromise when it comes ot ‘Solo Cooking’, right.

Ingredients:

For Samosa:

All purpose Flour 1 cup
Baking soda 1/4 spoon
Salt 1/2 spoon
Warm water 1/2 cup
Clarified butter 3-5 spoons
Working flour few spoons
Oil for frying.

For Filling:

Minced Goat’s meat – 200 grams
Finely chopped onion 1
Ginger paste 1 spoon
Garlic paste 1 spoon
Green chilies finely chopped 2-4
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1 spoon
Coriander seeds 1 spoon
Cumin seeds powder 1/2 spoon
Cumin seeds 1/2 spoon
Finely chopped coriander leaves 2 spoons
Finely chopped mint leaves 2 spoons
Garam masala powder 1/2 spoon
Oil few spoons.

Method:

For Dough:

In a bowl, sift flour. Add salt and baking soda to it. Mix them thoroughly. Then by adding….warm water to it. Probably little by little. Make them into neat-tight dough.

Combine clarified butter and make a smooth finished dough. Leave them in a covered vessel.

For Filling:

In a pressure cooker, cook minced meat with 1/2 cup of water. One can add salt and turmeric along with this.

Once….when the meat is done. Drain the water. Press against with your palm, to remove excess water. Now retain this cooked minced meat in a bowl.

In a wok, heat oil. Add cumin and coriander seeds to it. When it is fragrant, add green chilies and allow it to pop and splutter.

Then add onions and fry them till reddish-brown in color.

And then followed by, add ginger + garlic paste. Fryt hem real good, maybe till its raw smell leaves.

To this set up, add cooked minced meat and stir fry them over medium-high heat.

Futher add salt, turmeric, chili, coriander, cumin and garam masala powders. Combine them well.

Add coriander + mint leaves too. Fry them real good for 1-2 minutes and remove from stove-top.

Allow this masala-meat to cool down to room temperature.

Making Samosas:

Make equal parts, out of the dough prepared.

Knead them into small thin roundels/as like in pooris/pulkas.

Now…..cut this roundels/pooris into half. Using a neat non-serrated knife.

Now place a spoonfull of meat fillings in the centre of this semi-circle pastry.

Wet your finger tips into cold water and touch the edges of the smi-circle pastry/poori/samosa. Then fold them like a cone.

Repeat the same for more samosas.

Heat oil in a wok/kadai. Deep fry this samosas till golden color.

Serve steamingly hot as an evenning snack. Serve along with tomato ketchup or hot sause.