Mutton Keema Samosa

Ingredients

For crushed paste

• 1.5" ginger

• 5 large garlic cloves

• 3 fresh green chillies

• salt to taste

For keema stuffing

• 1/2 kg mutton mince (keema)

• 2 tbsp yogurt, beaten

• 1 black cardamom 

• 1/2 tsp turmeric powder

• 1.4 heaped tsp coriander powder

• 1/4 tsp cumin powder

• 1 tsp degi red chilli powder

• 2 tsp ghee

• 1 medium onion, chopped

• few mint leaves, chopped

• few coriander leaves, chopped

For dough

• 1.5 cup refined flour

• 2 tsp ghee

• salt to taste

• 1 whole egg

• oil for frying

For smoke

• coconut husk or coal

• 2 cloves

• 1 tsp ghee

For garnish

• onion rings

• fresh mint sprig

• coriander sprig

• lemon wedge

Method

For crushed paste

In a mortar pestle, add ginger, garlic, green chilli and salt to taste and make a smooth paste of it.

For keema stuffing

In a medium-sized bowl, add mutton mince, yogurt, black cardamom, turmeric powder, coriander powder, cumin powder, degi red chilli powder and ghee, mix everything well.

In a heavy-bottom pan, transfer the keema mixture and sauté on medium flame.

Keep sautéing for 3-4 minutes, breaking the lumps if any.

Onces the keema is cooked properly,

make a well in the centre of the mixture and keep a small steel katori with a few hot charcoal pieces or coconut husk in it. Keep a few cloves over the coals and drizzle ghee over and cover immediately to let the smoky flavour infuse for 1-2 minutes.

Remove the cover, remove the katori and mix the mutton mixture well. Remove the black cardamom from the mixture.

Transfer the prepared stuffing into a bowl and add chopped onion, mint leaves, coriander leaves and mix it well. Let it cool down to room temperature.

For dough

In a bowl, add refined flour, ghee, salt to taste, and whole egg. Knead into a firm dough.

Cover it with a damp cloth and rest for 10-15 minutes.

Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.

Cut into half and fold one end to make a cone, stuff it with some prepared mixture, and fold the other end over to close the open end. Apply a little water on the open edge and press to seal. Similarly, make more samosas with the rest of the dough and filling.

For frying

Heat oil in a kadhai.

Slide the samosas into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Arrange them on a serving plate and serve hot with mint chutney, onion rings, lemon wedges and mint sprigs.