Samosas Keema

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Average: 5 (2 votes)

The mixture is primarily for samosas but I use this samosa's keema in many other dishes like cutlets/champs and sometimes in meatpies and when forming kabab mixture etc.

Ingredients
1 kg
minced meat
(Beef mince will taste best but I like to mix mutton/lamb and beef half-and-half, you can even use chicken mince if you want)
1/2 kg
onions, chopped finley
(you can reduce one or two if you find it too much, some people prefer less onions)
2 tbsp.
dhana jeera
1 tbsp.
grinded jeera
1 tsp.
garam masala
1 tsp.
turmeric powder
1
bunch of fresh coriander, chopped
juice of 1 lemon
1 tsp.
garlic paste
1 tsp.
ginger paste
salt to taste
2-3
green chillies, choped
1 tbsp.
butter
Instructions 

Place your mince in a deep pan, add the ginger, garlic, chillies, salt, spices, half of the coriander and half of the lemon juice.

Dry the mince on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely, if it sticks a little in the pan, that's fine....it will make the mince taste better.

Whilst the mince is still hot, add the chopped onions gradually and mix it in on low heat. You can add a touch of turmeric to change the onions color. Do not over-cook, just stir the mixture around for about 3 minutes and switch off. If you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. After you turn off the heat, add the tbsp. of butter, the remaining coriander, some garam masala and the remaining lemon juice.

Mix the lot together, the mince's heat will melt the butter and release the lovely aroma of the coriander and garam masala, make sure it gets mixed in thoroughly. Adjust salt and chilies. And you're done! :)


Comments

I would love to receive daily recipes from you. They remind me of home cooking :)

Fauzia's Kitchen Fun's picture

Thank you Zai, please subscribe to get emails of new recipes. Keep checking in! :)

Yummy recipes. Looking forward to trying them out. Kindly notify me of new recipes

Fauzia's Kitchen Fun's picture

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Thank u soo much Fouzia for ths yummy samosa filling...i tried it...its really gud and very simple to make...

Pls wt is dhana jeera,grinded jeera and garam masala? Love ur recipes. Jazakillah.

Fauzia's Kitchen Fun's picture

Dhana Jeera: Coriander and Cumin Powder

Grinded Jeera: Cumin Powder

Garam Masala: All-Spice Powder.

Do we need to wash the Keema first?

Fauzia's Kitchen Fun's picture

Yes we do.

can I store the filling in the freezer after cooking??

Fauzia's Kitchen Fun's picture

Yes you can.

I cant get enough of your food, am single and live with my house girl and I looove cooking, wish I had more time to do this, oh well wish I was a house wife and a family to indulge, but when I visit my parents they definitely enjoy my culinary skills...thanks a bunch!

Fauzia's Kitchen Fun's picture

No oil for this recipe. Just a touch of butter at the end.

have yet to try but the recipes look good, for this one, do we need to stir fry the qeema in any oil.. or no oil?

yummy recepies,would love to try them,please kindly notify me of new recepies each time.

Fauzia's Kitchen Fun's picture

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thx fauzia tried the kheema samosas,very delicious.jazakillah

just wanted to know what is jeera...never heard of it ..
i hav tried alot of ur recipies and they turned out good enough.thankx fr putting up such excellent recipies that are easy to make and delicious to eat once tried.
with all due regard..
zoya.:-)<3<3<3

Fauzia&#039;s Kitchen Fun's picture

Jeera is cumin. Thanks for the lovely post. :)

Asak,
Do we get dhana jeera in the store or can we put half of each powder

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, half of each other mixed together is fine.

Also the grinded jeera , do we roast it before grinding

Fauzia&#039;s Kitchen Fun's picture

You can if you like. I prefer to roast.

Fauzia&#039;s Kitchen Fun's picture

Hi, around 50 samosas.

Hi Dear i want to know how many samosa we can make with this filling plz reply

Thanks Dear

Can you use this as filling for chicken bread? That is assuming I used chicken mince for the keema.

Fauzia&#039;s Kitchen Fun's picture

Yes that is fine. You can drizzle some egg white on the mixture before closing up the bread, it will help hold the mince together so that it doesn't crumble up and fall while eating.