Keema Samosa | कीमे के समोसे l meat samosa snacks recipe | मीट समोसा कैसे बनाएँ | Chef Ranveer Brar

MUTTON KEEMA SAMOSA 📲Share to Whatsapp/Signal/Telegram –

Yes, this has been a long pending recipe, but better late than never 🙂 So here’s my recipe for Mutton Keema Samosa. Do try it and oh, don’t miss the interesting stories behind it 🙂

#MuttonKeemaSamosa #Muttonrecipe #Ranveerbrar

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Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serving 2-4

For Crushed Paste
1 ½ inch Ginger, अदरक
5 large Garlic cloves, लहसुन
3 fresh Green chillies, हरी मिर्च
Sal to taste, नमक स्वादअनुसार

For Keema Stuffing
½ kg Mutton mince (keema) , मटन का कीमा
2 tbsp Curd, beaten, दही
1 Black cardamom, काली इलाइची
½ tsp Turmeric powder, हल्दी पाउडर
1 ¼ heaped tsp Coriander powder, धनिया पाउडर
¼ tsp Cumin powder, जीरा पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
2 tsp Ghee, घी
1 medium Onion, chopped, प्याज
Few Mint leaves, chopped, पुदीने के पत्ते
Few Coriander leaves, chopped, धनिया पत्ता

For Dough
1 ½ cup Refined flour, मैदा
2 tsp Ghee, घी
Salt to taste, नमक स्वादअनुसार
1 whole Egg, अंडा
½ tsp Ghee at the end, घी
Oil for frying, तेल तलने के लिए

For Smoke
Coconut husk or coal, कोयला
2 Cloves, लौंग
1 tsp Ghee, घी

For Garnish
Onion rings , प्याज
Fresh Mint sprig, पुदीने के पत्ते
Coriander sprig, धनिया पत्ता
Lemon wedge , नींबू

For Crushed Paste
In a mortar pestle, add ginger, garlic, green chili and salt to taste and make a smooth paste of it.

For Keema Stuffing
In a medium sized bowl, add mutton mince, curd, 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 saute on medium flame.
Keep sauteing for 3-4 minutes, breaking the lumps if any.
Onces the keem 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 tolet 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 a firm dough.
Cover it with a dam 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 kadai.
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.

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