Recipe for Mutton Keema samosa by Chef Mohammad Shiraz Hilton Bangalore Embassy Golflinks

INGREDIENTS QUANTITY

Mutton mince 250 Gms

Samosa sheet 20 nos

Oil 1liters

Ginger/garlic paste 1 teaspoon

Chopped onion 100 Gms

Ginger chopped 1 teaspoon

Coriander powder 1 teaspoon

Cumin powder 1 teaspoon

Salt to taste

Refined flour paste or water for sealing

Chopped green chilly 1teaspoon

For dough

Ghee Vanaspati 100 Gms

Water 200 ml

Refined flour (maida) 500 Gms

Method of preparation

To prepare the dough

· To prepare the dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.

To prepare the mixture

· Heat 1 tbsp. oil in a non-stick pan. Add chopped onion chopped garlic and sauté for 15 minutes.

· Add ginger chopped, coriander powder, turmeric powder, cumin powder, salt, Mix well and sauté for 2 minutes.

· Add mutton mince, mix well and sauté. Add 2 cup water and cook for 15 minutes.

· Chop coriander sprigs and add. Mix well and cook till dry.

· Add lemon juice and switch off heat. Crush the mixture with a masher and transfer into a bowl. Cool to room temperature.

· Spread little flour paste on one end of a samosa sheet and fold into a triangle with a pocket.

· Fill little mixture and fold over and make into a samosa sealing the end flap with the flour paste.

· Heat sufficient oil in an iron Kadai. Deep-fry samosas till golden and crisp.

· Drain on absorbent paper.

· Serve hot with green chutney and khajoor chutney