Servings : Fills 30-40 Samosas
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.
- 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 finely (you can reduce one or two if you find it too much, some people prefer less onions)
- 1 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
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! 🙂