Keema Samosa Recipe | How to Make Meat Samosa | Best Meat Samosa Filling | Lamb & Chicken Samosa

My mother-in-law makes these amazing samosas fairly often. And, honestly, they are the best meat samosas I've tasted! The flavours are so aromatic and somewhat subtle, that it leaves you wondering what the spice blend is.

Well, wonder no more! I'll share the full process with you! But be sure to follow the recipe exactly as shown in my video! You'll be glad you did!

Meat Samosa Recipe Cooking Time: 2 Hours (Approx)

Makes 35-40 Samosa

INGREDIENTS

• 350g Ground Chicken

• 350g Ground Lamb

• 700g Finely Chopped Onions (about 4 1/2 Large Onions)

• 1 tspn Oil

• 2 Sticks Cinnamon

• 6 Cloves

• 1/2 tsp. Whole Cumin Seeds (can add a little more)

• 2-6 Chopped green chilies

• ½ tsp. Cinnamon Powder

• 1/8 tsp. Clove powder (pinch)

• 2 tspn Salt (Start with 1 1/2 tsp)

• 3 tbs. Chopped Coriander (Cilantro)

• Juice of ½ a Lime

• Garam Masala (optional)

• 1/4 Cup Plain Flour mixed with 3-4 TBPSN Water for sticking the Pastry

• 1 x 30 Sheets Spring Roll Pastry

METHOD

Finely chop the onions by hand or in a food processor. Be sure not to chop so much that they release a lot of moisture.

Finely chop the green chilies.

In a large frying pan, heat 1 tspn. oil on a medium-high heat.

Add the cinnamon sticks and cloves and let them sizzle a bit.

Then add the ground green chilies then 2/3 of the finely chopped onions, cumin seeds, meat and salt. Keep stirring and breaking up the meat into small pieces until it is completely cooked. You want to cook this on a medium-high heat so that the moisture evaporates.

When the moisture is nearly evaporated, add the ground cinnamon and clove powders and stir.

When all the moisture is evaporated, you will hear it sizzle. At this point, turn off the heat and let it cool.

In the meantime, defrost the samosa or spring roll pastry by leaving it un-opened on your countertop.

Then remove the 2 cinnamon sticks and 6 whole cloves from the cooked meat. Sometimes the cloves are covered with meat so look for them carefully. It isn’t pleasant to bite into the whole spices, that’s why we remove them.

Add the rest of the raw onions, coriander and lime/lemon juice and garam masala if needed.

For the samosa pastry. separate double sheets out making sure you pull 2 sheets together. This makes it easier when you are filling the pastry. Having double pastry makes for crispy samosas.

Fold the samosas as shown in the video. Be sure to NOT fill the samosa pastry with too much filling as this will create moisture. With a little less filling, they’ll come out crispy.

For freezing, you can freeze the unfried samosa or partially fry them, then cool and freeze. This way you can heat them up in your air fryer. To fry after freezing, microwave the samosas for 30 seconds on high to slightly defrost.

Enjoy the Samosa with a squeeze of fresh lemon or lime and my Green Coriander Chutney recipe!

Note: This filling can be used in puff pastry also.