Ingredients with Measurements:
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 1 tbsp oil
- 1 package of samosa wrappers
Special equipment needed:
- Deep fryer or a large pot for frying
- Rolling pin
Step-by-step instructions:
1. In a large pan, heat oil over medium heat. Add onions and sauté until golden brown.
2. Add ginger paste and garlic paste, and sauté for 1-2 minutes.
3. Add ground beef or lamb and cook until browned.
4. Add cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for 5-7 minutes.
5. Remove from heat and let it cool down.
6. Take a samosa wrapper and cut it in half diagonally.
7. Take one half and fold it into a cone shape.
8. Fill the cone with 1-2 tablespoons of the qeema mixture.
9. Seal the top of the cone by folding it over and pressing it down.
10. Repeat with the remaining samosa wrappers and qeema mixture.
11. Heat oil in a deep fryer or a large pot over medium-high heat.
12. Fry the samosas until golden brown.
13. Remove from oil and place on a paper towel to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes approximately 20 samosas
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 15g
Protein: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of beef or lamb.
- Vegetable oil can be used instead of oil.
Variations:
- Add peas or potatoes to the qeema mixture for added texture and flavor.
- Add mint or cilantro to the qeema mixture for added freshness.
Tips and tricks:
- Make sure the qeema mixture is completely cooled before filling the samosas.
- Use a small amount of water to seal the samosas if needed.
- Serve with mint chutney or tamarind chutney for added flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the samosas on a platter and garnish with cilantro or mint leaves.
Garnishes:
- Cilantro or mint leaves
- Lemon wedges
Pairings:
- Chai tea
- Mango lassi
Suggested side dishes:
- Raita
- Naan bread
Troubleshooting advice:
- If the samosas are not sealing properly, use a small amount of water to help seal the edges.
- If the samosas are not crispy, increase the oil temperature or fry for a longer time.
Food safety advice:
- Make sure the qeema mixture is cooked thoroughly before filling the samosas.
- Use a thermometer to ensure the oil temperature is at 350°F before frying.
Food history:
Samosas originated in the Middle East and were brought to India by traders. They have become a popular snack in many countries, including Pakistan.
Flavor profiles:
The qeema samosas have a spicy and savory flavor with a crispy texture.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indian