Keema (Ground Lamb) Samosa Recipe
Samosa Keema is spiced ground lamb wrapped in a pasty shell (Khol) and deep fried
1. Canola oil: ¼ Cup
2. Onions Chopped: 1 Cup
3. Ground Lamb: 1 Pound
4. Garlic: 6 Cloves, Peeled and minced
5. Ginger: 1", Peeled and finely chopped
6. Cayenne powder: 1 teaspoon
7. Salt: 1½ teaspoon
8. Coriander Powder: 1½ teaspoon
9. Cumin Powder: 1½ teaspoon
10. Cinnamon powder: ½ teaspoon
11. Cardamom powder: ½ teaspoon
12. Water: ½ Cup
13. Green peas: ¾ cup
14. Fresh Serrano peppers chopped: 2
15. Fresh Cilantro chopped: ¼ cup
16. Lemon Juice: 1 Tablespoon
14. Canola oil for frying
Heat oil in a heavy bottom pan. When hot, add onions. Sautee till onions are clear. Add Lamb. Continue sautéing till lamb is brown. Stir in ingredients 4 through 11. Sautee another two minutes. Add water. Bring it to a boil. Turn down heat and simmer 20 minutes covered or till done. Add more water if needed. However, make sure at the end of this process there is almost no water left. Add remaining ingredients. Mix well cook another two minute. Shut off heat. Stir in Lime Juice. Let it cool.
How to fold Samosa?
Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10Ç coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a ¼ inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 ½ tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.
3. Deep Frying
Preheat deep fryer to 320º F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.
The oil temperature should be between 275 and 320ºF. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320º F.