KEEMA SAMOSAS

I first had Keema Samosas about 30 years ago, though I didn’t know what they were called at the time. Just that they were delicious! Keema samosas are typically filled with ground beef and spices, wrapped in a crunchy spring roll wrapper (as opposed to the traditional samosa dough). I finally found and tried the recipe, and they are exactly how I remember them.

I found the recipe for keema samosas on the Little Spice Jar site, and have a feeling I’ll be visiting that site often! I only made a couple of edits, more along the lines of what I find tasty.

Serve with tamarind chutney and mint or cilantro chutney!

Wrapping

For the wrappers, I used Doll – Spring Roll Pastry (8.5 In, 400 Grams) from Save-On Foods. They come in large square sheets, and I cut them into 3 strips, giving me 24 samosas.

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Keema Samosas

Servings 24 samosas

Author Marzia - Little Spice Jar

Ingredients

• 1 pound lean ground beef
• 1 teaspoon Clubhouse Herb & Pepper
• ½ ground toasted cumin
• 1 cup beef broth or water
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon kosher salt
• ½ teaspoon kashmiri*
• 1 teaspoon garam masala
• ¼ teaspoon turmeric
• 1¼ cups yellow onion finely chopped about 10 ounces
• ½ bunch cilantro chopped
• 1 serrano peppers seeded and minced
• 1 tablespoon fresh lemon juice
• 28-30 spring roll sheets cut into 3 pieces
• 1 egg white whisked
• Oil for frying

Instructions

• Add the ground beef to a sauté pan over medium-high heat and sprinkle with the Clubhouse Herb & Pepper and toasted cumin.
• Cook and crumble the meat for 1 minute then, add 1 cup of beef stock.
• Continue to break the ground beef down and cook for 5 minutes or until the meat is almost cooked. Drain the ground beef, reserving some of the liquid.
• Immediately add the ground beef back to the same saucepan. You want it to still have some water so the seasonings combine easily. Season with the salt, chili powder, garam masala, turmeric, ginger paste, and garlic paste. Cook over medium-high heat for 3-4 minutes until the seasonings are fragrant and combine with the ground beef. If the mixture is too dry, where the seasonings won't combine, add 1-2 tablespoons of the reserved stock.
• Remove and allow the beef filling to cool in a bowl.
• Once the ground beef is cooled to room temp, add the onions, cilantro, chili pepper, and lemon juice and toss to combine. Taste and adjust with more salt to preference.
• Add 2 tablespoons of ground beef to the pocket of the spring roll sheets (see images above for directions.) Use 2-ply of the sheets to make them extra crispy.
• Fry or freeze.
• Heat a few inches of oil in a saucepan to 365ºF. Add a few samosas at a time and fry them until golden brown and crispy, about 5-8 minutes.

Notes

* I didn't want too much spice in this batch, so feel free to add the recommended 1 teaspoon of Indian chili powder.

Other Notes from Little Spice Jar:

• Air Fryer Directions: spray one side of the samosa and add them to a preheated air fryer at 375ºF for 15-20 minutes, flipping halfway and spraying the other side as well.
• Reheat: Reheat the samosas in an air fryer at 330ºF for 8-10 minutes flipping halfway through.
• Frozen Samosas:Place the samosas in a single layer on a large sheet pan and pop them into the freezer for 3-4 hours. When frozen, pop the samosas into a freezer-safe bag and freeze until ready to fry. You can fry from frozen!