Keema/Mince Samosa Filling

Let's Talk about Samosa Filling

How do you like yours? Currified or mild?

I like my samosa Keema to be a little moist and not over powered with spices. Samosas are usually eaten with condiments such as chilli and mint sauce or coriander chutney. Hence making the Keema flavour subtle rather than overpowered is a better way to enjoy all the flavours bursting in every bite. No turmeric or curry powder in sight! Not too currfied, not too dry. Just right!

Here's a recipe for my not so currified Keema samosa filling. You can use this for normal samosa pads, tortilla samosas or filling for puff pastry.

INGREDIENTS 500g lean mutton mince (washed and drained) 3 tbs vegetable oil 2 medium sized onions (chopped lengthways) 1 tsp garlic paste 1 tsp ginger paste 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp panch puran (indian 5 spice mix of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel) Pinch of ground black pepper 2 medium sized potatoes (peeled, washed and cut into cubes, dice size) 1 cup of frozen mixed vegetables Salt to taste

METHOD 1. In a large skillet or frying pan, heat the oil and fry the onions with the garlic and ginger paste, for about 10 minutes, until the onions are brown. 2. Once the onion becomes soft as brown, add the salt and the panch puran, ground cumin, ground coriander. Mix well with a wooden spoon and cook for 5-10 minutes. 3. Once the spices are cooked, add the keema and mix well. It is important not to cover the pan so that the mix doesn’t become watery. 4. Cook on medium heat for about 15 minutes, uncovered, stirring intermittently. The aim is to get rid of all the water from the pan. 5. Add the potatoes, mix well, cover and cook for 10 more minutes. 6. Add the frozen vegetables, mix and cook for another 10 minutes, preferable on low heat, until the vegetables are cooked. If there is too much juice then uncover and cook on high heat to get rid of the juice. 7. Once the moisture evaporates and the oil separates from the keema, it is ready. Turn the heat off and add fresh chopped coriander if you prefer.

The keema mix should look moist and not too dry so that it’s juicy when you bite into the samosa.