Mutton Keema Samosa Recipe Made Easy

JAT-PAT-Mutton Samosas anytime. Using one mutton keema base we can prepare many recipes and one of my favorites are mutton samosas.

Mutton Samosa Recipe on Youtube English 😊

Ingredients for Mutton Keema Filling:

300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry
1 Tbsp Garam Masala
1 Tsp Pepper Powder
Oil for frying
Salt as per taste

Prep:
Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Method:
Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

For Samosa:
Ready to use Samosa Sheets
Keema Filling
1 Tbsp Finely Chopped Coriander
1 Tbsp Finely Chopped Mint
1/4 Cup Cooked Peas
1 Tsp Finely Chopped Chilies
1/2 Cup Finely Chopped Onions
Oil For Frying
1 Tbsp Corn Flour or All Purpose Flour

Prep:
Separate, Wash and finely chop mint and coriander.

Peel, wash and finely chop onions.

Remove stems, wash and finely chop chilies.

Wash 1/4 cup peas, drain and reserve. Add 1 cup water to a pot along with 1/4 tsp salt boil on medium flame.

Add the wash peas and cook on medium flame till tender, remove from flame and drain. Reserve the drained peas in a bowl.

In a small bowl add corn flour or maida along with 2 tsp water make a slurry and reserve.

To Prepare Samosas:
Remove the mutton keema from fridge allow it to thaw.

Add finely chopped onions, coriander, mint , chilies and cooked peas to the keema and mix well. Check for salt and add if needed

Make a slurry with corn flour or maida and reserve.

Take the samosa sheets, form a triangle, fill in a tsp of keema, fold and form a samosa shape.
Prepare a batch of these samosas and reserve.

Heat oil in a wok on low flame. Once the oil reaches smoking point, gently drop the samosas one a time and fry a batch of 5.

Gently keep flipping and fry till golden. Once the samosas have fried, drain and reserve on a kitchen napkin.

Serve the samosa hot with chutney...Enjoy!