Appetizers & Starters > Pastries & Baked Goods > Savory Pastries > Samosas

Spiced Ground Meat Samosas (Keema Samosas)

Savory and flavorful samosas filled with spiced ground meat (keema). A delicious twist on the classic samosa, perfect for meat lovers!

Prep Time
45 minutes
Cook Time
25 minutes
Servings
12-15 samosas
Ingredients
  • 1 pound Ground Meat (Lamb or Beef)
  • 1 medium, finely chopped Onion
  • 1 tablespoon, grated Ginger
  • 1 teaspoon, minced Garlic
  • 2 small, finely chopped (adjust to taste) Green Chilies
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon (adjust to taste) Red Chili Powder
  • 2 tablespoons, chopped Cilantro
  • 1 tablespoon, chopped Mint Leaves
  • to taste Salt
  • 2 tablespoons, for sautéing Oil
  • 2 cups All-Purpose Flour (Maida)
  • 1/2 teaspoon Carom Seeds (Ajwain)
  • 1/4 cup, for the dough Oil
  • as needed Water
  • for deep frying Oil

Preparing the Dough

In a large bowl, combine the all-purpose flour, carom seeds, and a pinch of salt. Add the oil and mix well with your fingertips until the mixture resembles breadcrumbs. Gradually add water, a little at a time, and knead to form a firm but pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Making the Keema Filling

Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the grated ginger, minced garlic, and chopped green chilies. Sauté for another minute until fragrant. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder. Sauté for a minute until the spices release their aroma. Add salt to taste. Continue cooking until the meat is fully cooked and the spices are well combined. Stir in the chopped cilantro and mint leaves. Let the filling cool completely.

Assembling the Samosas

Divide the dough into small, equal-sized balls. Roll each ball into a thin circle. Cut the circle in half. Take one half and moisten the straight edge with water. Fold the moistened edge over to form a cone. Press the edges firmly to seal. Fill the cone with a spoonful of the keema filling. Moisten the top edges of the cone with water and pinch them together to seal, forming a triangular samosa. Repeat with the remaining dough and filling.

Frying the Samosas

Heat oil in a deep frying pan or wok over medium heat. Gently slide the samosas into the hot oil, a few at a time. Fry until golden brown and crispy on all sides, turning occasionally. Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with mint chutney or tamarind chutney.

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FAQ

  • Can I use chicken or turkey instead of lamb or beef?

    Yes, you can substitute with ground chicken or ground turkey. Adjust cooking time as needed to ensure the meat is fully cooked.
  • Can I add peas or potatoes to the keema filling?

    Certainly! Adding cooked peas or diced potatoes can add texture and flavor to the keema filling.
  • How do I prevent the samosas from breaking apart while frying?

    Make sure the dough is properly sealed and doesn't have any cracks. Also, don't overcrowd the frying pan, as this can lower the oil temperature and cause the samosas to absorb more oil and become soggy or break apart.