I am a complete meat lover and as I have said before redder the better. I also love all that is deep fried and samosas being my favourite. So how do I combine the both. I came up with my very own kheema samosa recipe. This is what you will need to duplicate it;
750 punds of mince mutton/chiecken ( We actually use a measure called catty but since I dont know how much that weighs I ask the butcher to weigh it for me in pounds).
1 tsp cumin seeds
1 tbsp curry leaves (optional)
11/2 tbsp garam masala
11/2 tbsp corriander powder
2 tbsp chilli powder ( i like it a little spicy)
1 tbsp dry mango powder (optional)
4 tbsp corriander/parsley leaves
salt to taste.
Heat the oil and add the cumin seeds and curry leaves. Add the onion once they start crackling and fry it. Add the mine meat and brown it nicely and add the rest of the ingredients and pour a litre of water and let it boil till all the water is evaporated and the meat is cooked. We need the mince meat to be dry.
1 cup plain flour
3 tbsp oil
1 tsp caraway seeds
salt to taste
Mix salt, caraway seeds and flour and add oil. Now give two minutes of your time to rub the oil in the flour such that all the flour is coated well. Then gradually add water to make a firm dough and let it rest till the minced meat is ready and cooled.
Now dip your finger in water and put it on the back of the circular side. Overlap it with the other half such that you will have a cone in your hand.
Pinch the overlapping sides and fill it with the mince. Now close the opening and pinch it as well so that the open side is closed and secured.
This dish can be made a month ahead. Just half fry the samosas and and freeze it in a zip lock bag. Then you could either bake it for 15 minutes in a 200 deg oven till they are warmed through or fry it again.