Say hello to my favourite samosa and spring roll filling, lamb keema.
The truth is, I am a huuuuuuuuuge meat lover and I'm afraid vegetable samosas just don't cut it for me 90% of the time. This may be an underlying nutritional deficiency talking ,or the fact that my Father owned a few butcher shops when I was growing up so we had a diet rich in meat - I don't know, perhaps it's a combination of both, perhaps it's neither. All I know is that keema samosas are where it's at.
This lamb keema filling marked round 3 of Ramadan preps for me. Round 1 involved vegetable spring rolls (which I posted on my Instagram) and Round 2 was samosas with this delicious cumin-spiced potato filling. I'm looking forward to next few rounds because I have a lot of ideas in store!
The uses for this recipe are not limited to samosas and spring rolls - use them as a filling for parathas, sandwiches, use it in pasta and salads. The list is never ending! Use this recipe as a template and add whatever else you like - sweetcorn, peas, potatoes, beans, spinach - see what I mean? The list really is never ending!
Enjoy, with love x
📋 Recipe
Ramadan Recipe: Keema Filling for Samosas, Spring Rolls, Parathas etc
Ingredients
- 2.2 lb (1 kg) minced meat
- oil as needed
- 1 large onion chopped finely
- 8 cloves garlic minced
- 1 chunk ginger minced
- 4 teaspoon coriander powder
- 3 teaspoon cumin powder
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 teaspoon red chilli powder
- 1 handful fresh coriander chopped
Instructions
- 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 much.
- Add all the spices and fry for about one minute.
- Add the minced meat and about 125ml (½ cup) of water. Turn the heat down to low, cover and cook for 45 minutes, or till the meat is cooked.
- Once the meat is cooked, uncover and dry out any moisture remaining over a 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 excess moisture left in the filling otherwise they can cause the samosas/spring rolls/parathas to rip.
- Once the excess moisture has dried out if needed, turn the heat off and stir in the chopped coriander. Your filling is now ready to use as you wish!
Notes
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NOVANNE CLARK
Made this today, very spicy for me, will cut down in chillies next time, good job I had some yoghurt to make a tzatzki .. yum ! My inly query is can I freeze them but will do so anyway !
Fatima
Glad you tried it! And yes, this freezes beautifully!
Sally Njeri Njonjo
Thnks fatima .excellent recipe
Thelma Venichand
Fatima, do you know of a machine that makes samosas? Will the machine fold the samosa I would like to start a samosa business. My email is: thelma.venichand2@gmail.com
Rubina merchant
How I can freeze this samosa for longer period
Plz guide (any preservatives too add so it won't spoil)
Soha
What kind of pepper is it?
Aboobaker
Yes , you can
fs11
ohh tnx
fs11
can i use beef instead of lamb meat, beacause its hard to find lamb meat in my country. and if i use beef can i follow the exact recipe?
Fatima
Yes, you can 🙂
fs11
wow. gonna make on ramadan
Khushi
Hi. Do you have a recipe for soya mince samoosa filling. Thanks
Fatima
I don't sorry! You can substitute soya in this recipe though