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: 20 samosas
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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
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 frozen peas, add them in the final 5 minutes. Similarly, if you would like to add potatoes, carrots or any other vegetable that needs some time to cook through, add them chopped into small chunks in the last 25 minutes.
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