Minced Mutton or Beef Samosa
Minced Mutton or beef samosa
Minced meat samosa recipe is one of the most famous recipes made in the month of Ramadan. It is usually made during Ramadan, winter season or specially demanded at times of cold weather , snacking time or as an appetizer.
Ingredients
- 500 grams mince lamb or beef
- 0.5 cup water
- SPICES
- 2 tablespoon ginger garlic paste full
- 1 tablespoon coriander roasted and grounded
- 1 tablespoon cumin roasted and grounded
- 1 tablespoon red chilli powder or more to taste
- 1 teaspoon Garam Masala Powder
- 0.5 teaspoon turmeric powder
- 1.5 teaspoon salt or to taste
- 2 cup onion finely chopped
- 1.5 cup green onion finely chopped
- 0.5 cup green coriander chopped
- 4 tablespoon mint leaves chopped
- 2 teaspoon chat masala or as per taste
- 2 tablespoon lemon juice
- 4-6 tablespoon green chillies finely chopped
- 24 to 28 samosa patti or spring roll wraps
- 4 tablespoon wheat flour mixed in little water to make paste.
- Oil for frying
Instructions
- In a pot, take mince, water and ingredients mentioned under spices list. Cook for 15 -20 minutes on medium heat or until water dries. Remove from heat.
- Immediately mix all remaining ingredients of samosa filling in the hot mince.
- Fill and fold the samosa with prepared filling and seal the ends with wheat flour and water paste.
- Fry samosa in small batches on medium heat for 3 minutes until crispy.
- Remove to a paper towel to absorbs excess oil. Serve hot.
Notes
Note: Un-cooked samosas can be store in the fridge for 24 -30 hours.
Or freeze for 2 months. Freeze separately in a tray then transfer to a freezer bag.
Or freeze for 2 months. Freeze separately in a tray then transfer to a freezer bag.