Thursday Appetizer: Minced Lamb Samosas

Prianca, this is on your request!

                                

 These are a typical non-vegetarian starter that turns out soo delicious. Yes they are fried, but you can bake them just as easily as well. I’ll give you both the options, but you can’t beat the taste and the softness and juiciness when you fry something.

There is a brand called Switz which sells samosa dough in long leaves and they are the best to use when making samosas

Ingredients:

250 gm minced lamb meat

1 inch piece ginger

4 – cloves garlic

3 green chilies  

Salt to taste

½ tsp chili powder

¼ tsp haldi powder

¼ tsp garam masala (optional)

1 tsp dhania jeera powder

3 spring onions chopped fine

1 cup coriander leaves chopped

1 cup mint leaves chopped

Oil for frying

Wedges of lemon and tomato ketchup for accompaniment

A long brutal workout the next day to make up for eating too many of these

Method:

• Take the ginger, garlic and chilies, make a paste and keep aside
• Clean and wash the Kheema
• Take a little water and boil the Kheema in the above ginger garlic and chili paste with salt until fully cooked
• Put the pot of boiled Kheema on a high flame and add the red chili powder, haldi powder, garam masala, jeera powder and sauté till all the water has evaporated from the minced lamb meat and it is dry
• Wait till this mixture cools down and only once it is cooled then add the spring onions, coriander leaves and mint leaves
• Check the salt to see if it’s ok and adjust the seasoning for the same
• Now it’s time to fold the samosas and this is the only difficult part in the whole operation. You need to take 1 tbsp of wheat flour and mix ½ a tsp of water in it to make a thick paste with which you will “stick” the samosa together
• I’ve taken an appropriate diagram from http://www.korasoi.com/blog/?p=91 to demonstrate how to fold the samosa and give it the right shape

Even if they are not so perfect it’s all good. You can stick up all the cracks and crevices with this flour and water mixture and practice some more till you get better at it

Fry these delicate parcels of joy in hot oil till the samosa turns a golden brown, take out and enjoy!