- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus cooling, plus 1 hr soaking
- Effort: medium
- 1 tbsp clarified butter, (ghee)
- 1 tsp ground coriander
- 1 onion, finely chopped
- 2 clove garlic, crushed
- 2 green chillies, hopped
- 1 tsp garam masala
- 1 tsp salt
- ½ tsp turmeric
- tsp cayenne pepper
- 150 g minced beef
- 2 large baking potatoes, diced small and boiled until just tender
- 150 g tinned petit pois, drained
- 2 tbsp coriander leaves, chopped
- 2 tsp fresh lemon juice
- 1 packet of samosa, spring roll or filo pastry
- 1 egg, mixed with 2 tbsp water
For the sweet onion salad:
- 2 red onions
- ½ cucumber
- 1 Indian mango, finely diced
- 3 tbsp fresh lime juice
- 2 tbsp mint leaves, chopped
- 1 red chilli, finely diced
- salt, and freshly ground pepper
- drizzle of vegetable oil, to combine
1. First prepare the sweet onion salad. Peel and finely slice the red onions. Soak the onion slices in cold water for 1 hour, then drain them.
2. Peel, deseed and grate the cucumber. Squeeze the cucumber in a tea-towel to get rid of excess moisture.
3. To make the salad, simply mix together the drained red onion, grated cucumber, mango, lime juice, mint, chilli and a drizzle of vegetable oil. Season with salt and freshly ground pepper.
4. To make the keema samosas, heat the clarified butter in a large frying pan over high heat.
5. Add the ground coriander and fry, stirring, for 10 seconds. Add in the onion, garlic, green chillies, garam masala, salt, turmeric and cayenne, and cook, stirring, until fragrant.
6. Add the minced beef and cook well until browned, stirring often.
7. Add in the diced potato and cook, stirring until the potatoes start to colour and become dry.
8. Add in the petit pois and cook, stirring, for 1 minute.
9. Remove from the heat and add the coriander and lemon juice. Stir and season, to taste. Set aside until cool enough to handle.
10. Using the pastry of your choice, fill each sheet with 1-2 teaspoons of the beef mixture. If using filo pastry egg wash 3 layers of filo pastry for each samosa.
11. Brush the pastry edges with the egg wash and fold the pastry over the filling, forming a triangular parcel and sealing the edges well.
12. Preheat the vegetable oil for deep frying in a wok, large pan or deep fat-fryer to 170°C.
13. Add the samosas in batches and fry until golden brown on all sides. Remove with a slotted spoon and drain on kitchen paper.
14. Serve hot or cold with sweet onion salad.
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