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Keema mince Samosa Recipe


  • 2 Teaspoons Curry Powder
  • 1 Teaspoon Chilli Powder
  • 6 cloves garlic - crushed
  • 2 inches grated ginger
  • 1Lb Minced Lamb
  • 1 small onion finely chopped
  • Filo Pastry
  • 1 Egg beaten
  • Vegetable oil
  • Little Ghee or Butter
  • Fresh green chillies sliced (optional)

Cooking method for Keema mince Samosa

Serves 8

Fry the onions until translucent in about half a cup of oil. Stir in the curry and chilli powder, garlic and ginger and stir fry for 2 minutes, add the mince and stir fry until cooked through. Drain off any excess oil. Leave the mince to cool completely in refrigerator. Cut the Filo pastry into 3 inch wide strips. Fold one end over in a diagonal to ccreate a triangle then fold again the other way to compete a square. Fold the pastry back the way it was and then taking a spoonful at a time place a tablespoon of the cooked mince in the second triangle mark. Now fold again and keep repeating the triangular folding until the pastry is all used. Repeat for each samosa. Deep fry 2 at a time until golden.

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