Ramadan Recipe: Keema Filling for Samosas, Spring Rolls, Parathas etc
This is my favourite filling! Use this for samosas, spring rolls, parathas. You can even use it for pasta, salads, sandwiches – the list is never ending!
Servings
20spring roll fillings
Cook Time
1hour
Servings
20spring roll fillings
Cook Time
1hour
Ingredients
  • 1.2kg minced meat
  • oilas needed
  • 1large onion, chopped finely
  • 8cloves garlic, minced
  • 1chunk ginger, minced
  • 4tsp coriander powder
  • 3tsp cumin powder
  • 2tsp salt
  • 2tsp pepper
  • 1tsp red chilli powder
  • 1handful fresh coriander, chopped
Instructions
  1. In a pan, heat the oil and add the onions, garlic and ginger. Saute on medium heat till they are translucent, reduced in size and slightly golden. We don’t want to brown them.
  2. Add all the spices and fry for about one minutes
  3. Add the meat and 1/2 cup of water. Turn the heat down to low, cover and cook for 45 minutes, or till the meat is cooked.
  4. Once the meat is cooked, uncover and dry out any water remaining on high heat. You may not need to do this if there isn’t any water left – I didn’t have to. It is important to ensure there isn’t any water left in the meat otherwise using them in samosas, spring rolls, parathas etc will be difficult.
  5. Once the water has dried, turn the heat off and add in the chopped coriander.
Recipe Notes

If you would like to make this with chicken, then follow this recipe exactly but do not add any water during Step 3 and reduce the cooking time to 15 minutes.

If you would like to add peas, add them in the final. Similarly, if you would like to add potatoes, carrots or any other hard vegetable, add them chopped into small chunks in the last 25 minutes.

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