Meat Keema Samosa recipe, Lamb Samosa recipe

السلام عليكم و رحمة الله و بركاته

Meat Keema Samosa recipe, how to make lamb samosa recipe

Delicious meat keema samosa recipe or the keeme ke samose which are really crisp on the outside and filled with yummy keema masala. These are just a must have during Ramadan iftar.

My grand-dad used to love my Mom’s homemade Keema Samosas. Whenever my Dad used to visit them in Andhra, my Mom used to make dozens of the homemade samosas right from kneading the patti dough with semolina/rava to rolling out the covering to filling the keema mixture.

I can never imagine doing that. I buy the ready made samosa pattis from the market and fill in the mixture. Once I tried to help out my Mom with kneading the dough with semolina, and boy, I was bowled.

It had to be so stiff and getting the semolina/rava to a dough by sprinkling water looked forever to me. I never offered my help again with the meat keema samosa recipe. But the meat keema samosa used to be so crisp when made with semolina/rava. And used to taste like bliss.

I hope someday soon, even i would try making the pattis at home. But for now I can just manage with ready-made ones.

I make the samosa with veggies, chicken or onions, but meat keema samosa recipe is a hot favorite. I dip my samosas in the maida/refined flour paste before frying to give it that crunchiness.

It really comes close to the original recipe. I don’t like dipping in the egg or sealing with plain water, I like the crispiness that comes with the maida paste.

You can get the meat keema recipe here and remember to make it really dry. If you want you can add coconut while cooking and squeeze a lemon juice afterwards to the keema mixture.

You can make the keema samosa recipe in advance and freeze it for a week. And just dip the maida paste and fry it when necessary. It will be a good way for planning ahead for Ramadan

Don’t add the coconut if you intend to freeze it. If you want to freeze it longer, half fry the samosa and keep it for 15 days to 1 month. Just before serving fry it till golden brown over low heat. You can save so much time during Ramadan this way.

With Ramadan just round the corner, it is but natural to post more of the iftaar recipes now. And the meat keema samosa is a hot favorite at my home.

My son really loves it more than others. The crispy outer layer and delicious keema inside will make anyone a fan of it.

Initially I intended to post it during the month of Ramadan, but then Lubna from KitchenFlavors.net wanted a guest post at her blog,

I was super thrilled to share this traditional Ramadan recipe with her. Being a newbie, I was more than humbled to send her my amateur recipe. Don’t forget to check out her blog for some amazing and versatile recipes

Let’s get started with the mutton Keema Samosa Recipe

Ingredients for meat keema samosa recipe, lamb keema samosa

For the keema filling recipe

• 1 cup keema masala recipe (click to get the recipe)

For the samosa

• 6 readymade samosa patti
• 1/2 cup maida/refined flour
• water as necessary
• oil for frying

Method for making mutton keema samosa recipe

• Take a samosa patti and form a cone with it. Fill it with keema and seal over in the shown direction.
• Make a thick paste with maida and water.
• Dip the samosa in the maida paste and fry in hot oil till golden brown. Serve hot with ketchup or mint chutney.

Additional Notes

• For making the mutton keema masala for the samosa, make it more dry and reduce the quantity of the tomato to 1 no. 

Until next time,

Love,

Fareeha

Keema Samosa recipe-Lamb Samosa recipe

Fa's Kitchen

5 from 1 vote

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Ingredients

  

• For the keema filling recipe
• 1 cup keema masala recipe
• For the samosa
• 6 readymade samosa patti
• 1/2 cup maida/refined flour
• water as necessary
• oil for frying

Instructions

 

• Take a samosa patti and form a cone with it. Fill it with keema and seal over in the shown direction.
• Make a thick paste with maida and water.
• Dip the samosa in the maida paste and fry in hot oil till golden brown. Serve hot with ketchup or mint chutney.

Notes

For making the keema masala for the samosa, make it more dry and reduce the quantity of the tomato to 1.

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