Mutton Recipe: Have You Tried Samosa With Keema Stuffing?
Image Credit: Recipe Of Mutton Keema Samosa

Time flies, and so does the aloo samosa turned into minced meat samosa. But do you know the story behind it? Samosa originated in the middle east region during the 10th century. When the middle-eastern chefs migrated during Delhi Sultanate rule, samosa earned the blessings and love of the Indian royalty. In the 14th century, a medieval Moroccan traveller visited India and had chronicled the court of Muhammad-bin-Tuglaq. As a result, a dish called sambuca- a triangular pastry stuffed with minced peas, almonds, and spices was popular. Also, travellers could easily carry and pack themselves in saddlebags and eat these tiny small samosas. After this, samosa stuffing changed with time, but the shape remained the same. Samosa is a beloved street snack, and when it comes to keema samosa, this snack reaches another level of deliciousness. It is cooked with onions, ginger, sauteed on low flame with a taste of smoky meat filling.

Recipe Of Keema Samosa 

Ingredients for keema stuffing

  • ½ kg mutton (finely minced)
  • 2 tbsp curd (beaten/ whisked)
  • 2 black cardamom 
  • ½ tsp turmeric powder 
  • 2 tsp coriander powder 
  • ¼ tsp cumin powder 
  • 1 tsp red chili powder 
  • 1 medium onion (chopped)
  • Few mint leaves (chopped)
  • Few coriander leaves (chopped) 
  • 2 tbsp ghee 
  • Oil for frying

For dough

  • 2 cup all-purpose flour 
  • 3 tbsp ghee 
  • Salt to taste 
  • 1 whole egg 
  • ½ tbsp ghee 

For smoke

  • Coal or coconut husk 
  • 2 cloves 
  • 1 tsp ghee

For green chutney

  • 2-inch ginger 
  • Some fresh coriander leaves 
  • 5-6 garlic cloves 
  • 4-5 green chili 
  • Salt to taste
  • Blend all in a blender and make a smooth thick chutney. 

Method for keema stuffing:

  1. Add minced mutton, curd, turmeric, coriander, chili, cumin powder, ghee, black cardamom, and mix all the ingredients in a bowl. Keep aside the marination in the fridge for 10-15 minutes. 
  2. In a heavy-bottomed pan, saute the keema mixture on the medium flame. 
  3. Keep sauteing for 6-7 minutes; break the lumps, if any. 
  4. Once it is cooked, make a well in the center of the mixture, keep a small steel Katori with the hot coal, drizzle ghee over it, and cover the pan to smoke immediately. 
  5. Remove the cover and the Katori, mix the mixture well, and pop out the black cardamom from the combination. 
  6. Transfer the prepared keema stuffing into a bowl and add chopped onions, ginger, garlic cloves, mint leaves, coriander leaves and mix well. Allow the mixture to cool. 

For dough

  • In a bowl, add all-purpose flour, ghee, salt, and whole egg. Knead a firm dough. 
  • Cover it with a moistened cloth and keep aside to rest for 10-20 minutes. 
  • Take a portion of dough, allow it to be cut into half, and fold one end to make a cone, stuff the prepared keema stuffing, and fold the other end over to close the open end. Apply drops of water on the open edge and press to seal the Samosa

Time to fry Keema samosas 

  • Heat the oil in deep Kadai/pan
  • Slide the samosa into it, deep-fried till it turns golden brown and crips.
  • Drain on a plate. 

Now arrange them on a serving plate with green chutney!