If you’re craving a delicious snack that packs a punch of flavor, look no further than Keema Samosas. Originating from the Indian subcontinent, samosas are savory pastries filled with various fillings, typically served as a snack or appetizer.
Keema Samosas, specifically, are filled with a delectable mixture of lamb mince (keema), potatoes, peas, and aromatic spices, encased in a crispy pastry shell.
While samosas are a popular street food across South Asia, making them at home allows you to customize the filling to your liking and ensures a fresher, more wholesome snack.
Despite their intricate appearance, Keema Samosas are surprisingly easy to make, even for beginners in the kitchen.
Expert Tip: Experiment with different spices and seasonings to customize the flavor of the filling to your liking.
Lamb Mince (Keema): The star of the show, lamb mince adds rich flavor and protein to the filling. Its juicy texture pairs perfectly with the spices and vegetables, creating a satisfying bite in every samosa.
Peas (Frozen): These vibrant green peas not only add a pop of color to the filling but also provide a hint of sweetness. Their slightly crunchy texture contrasts with the softness of the potatoes and lamb mince, creating a well-balanced filling.
Onion: Diced onions add depth and sweetness to the filling, enhancing its overall flavor profile. As they cook, onions release their natural sugars, caramelizing and adding a subtle sweetness that complements the savory elements of the dish.
Salt: A pinch of salt enhances the flavors of the other ingredients, bringing out their natural taste. It helps balance the spices and adds depth to the filling.
Garlic Paste: Garlic paste infuses the filling with a robust, aromatic flavor. Its pungent taste complements the lamb mince and spices, adding complexity to the dish.
Crushed Chillies: For a hint of heat, crushed chillies are added to the filling. They provide a subtle kick without overwhelming the other flavors, making the samosas pleasantly spicy.
Chilli Powder: Chilli powder adds an extra layer of heat and color to the filling. Its vibrant red hue gives the samosas a visually appealing appearance, while its spicy kick tantalizes the taste buds.
Coriander Powder: Ground coriander lends a warm, citrusy flavor to the filling. It adds depth and complexity to the dish, enhancing its overall taste.
Cumin Seeds (Jeera): Cumin seeds impart a nutty, earthy flavor to the filling. Their aromatic fragrance enhances the spices and adds a delightful crunch to each bite.
Potatoes: Potatoes provide bulk and texture to the filling, making it more substantial and satisfying. They also absorb the flavors of the spices and lamb mince, infusing the filling with their creamy goodness.
Coriander: Fresh coriander leaves, also known as cilantro, add a burst of freshness to the filling. Their vibrant green color and citrusy aroma brighten up the dish, balancing out the richness of the other ingredients.
Expert Tip: Ensure that the filling is completely cooled before filling the pastry sheets to prevent them from becoming soggy.
Expert Tip: If using store-bought pastry sheets, thaw them according to the package instructions before using to ensure they are pliable and easy to work with.
Store leftover samosas in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, reheat them in the oven at 350°F (180°C) for 10-15 minutes until warmed through and crispy.
Yes, you can freeze uncooked or cooked Keema Samosas for later use. If freezing uncooked samosas, arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag or container and store for up to 2-3 months. When ready to enjoy, bake them from frozen, adding a few extra minutes to the cooking time. If freezing cooked samosas, allow them to cool completely, then place them in a freezer bag or container and store for up to 2-3 months. Reheat them in the oven until warmed through.
Absolutely! You can easily adapt the recipe to make vegetarian or vegan samosas by substituting the lamb mince with cooked lentils, chickpeas, or mixed vegetables such as carrots, peas, and potatoes. Simply adjust the seasonings and spices to taste.
To prevent the samosas from becoming soggy, make sure to cook the filling until most of the moisture evaporates. Additionally, ensure that the pastry dough is properly sealed and crimped to prevent any filling from leaking out during frying or baking. If frying, make sure the oil is hot enough before adding the samosas, as this will help them cook quickly and crisp up nicely.
Yes, you can bake the samosas instead of frying them for a healthier option. Simply brush the assembled samosas with oil or melted butter and bake them in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and crispy.
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Latest comments (3)
Hi, Nabeela..
I would LOVE to make this recipe! I also really love the handy easy to follow video, it looks delicious! ..I’d like to know please, what width and length in centimetres, should those strips of pastry be to make the pockets please.. also, I live in Australia, what pastry please are you using? I may have to put my thinking cap on ..to find an alternative. 😊
Thank you.
It’s no bad recipe but cant beat making your own pastery
You’re absolutely right—making your own pastry can really take them to the next level.