Beef Samosay or Qeemay/Kemmay kay samosay is a staple at Iftar in Ramadan in every Pakistani household. People air fry or bake but well lets admit that fried version is the ultimate. Although my mum has even made the outer roti/wrapping/patti as well but since now its widely available and that too of good quality, I don’t see any need to make from scratch. The magic lies in the filling and that is the focus of this post.
Download free Ramadan Meal Prep and Guide – a template I have been following for years to save some precious hours during the blessed month of Ramadan.
Ingredients at a glance
In learnt this recipe from a friend of mine who is a Memon (a community in Pakistan/India famous for their food and sharp brains) and I have never tried to look for another recipe.
Its a straight forward, one-pot type of filling that give similar taste to commercially available roadside samosas.
Mince Meat – ideally beef but chicken would work too
Spices – Coriander seeds, Cumin Seeds, whole red and green chilies, turmeric, all spices powder, coriander powder
Seasonings – Salt
Mix-ins – onion, green onion, mint, coriander leaves, green chilies
How to cook Beef samosas?
I advice to make ahead these samosas in bulk because they freeze great. Also if made in 2 days, it will be very easy to make.
Day 1 – Make filling by boiling mince meat, spices, seasoning covered in enough water for around 30 minutes on low heat, then cook on high flame till water evaporates. Cool, add mix-ins.
This is the same recipe of filling as in my top recipe Kubbay.
Day 2 – Use good quality samosa wraps and what you prefer and make samosas sealing with a flour and water slurry.
FAQs
Serving Suggestions
You can serve this as an afternoon snack with or as an appetizers at lunch or dinner with some green chutney.
You can serve it as a side to sandwiches and/or kalay chanay chaat.
Substitution and Variations
You can substitute beef with chicken.
You can use a little different mix-ins and/or change the ratios according to your liking.
Some people like to add boiled and squared potatoes to the beef mixture.
Storage and Make Ahead
Keema samosas are great for making ahead and that is why it is a staple at my house.
Mince/Qeema filling can be made ahead of a couple of days, mix-ins can be added the same day as they are being wrapped.
Recipe
Keema Samosa
Delicious Beef Mince Meat filling wrapped in a wrap, deep or air fried.
Ingredients
For the filling
- 500 grams Mince Meat, Beef or Chicken
- 1 tablespoon Coriander seeds(sabut dhania)
- 1 teaspoon Cumin seeds(zeera)
- 1/2 teaspoon Turmeric Powder
- 4 Whole Red chilies
- 1 teaspoon red chili powder
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon mix spices (garam masala)
- 3-4 Green Chilies
- 1 tablespoon Ginger Garlic paste
- Salt
- 1 medium Red Onion, finely chopped
- Handful of green coriander and mint, chopped
- 3-4 Green Chilies, chopped
- 1 Green Onions, chopped (optional)
For assembling
- Samosa wraps of choice
- Slurry made from 1 tablespoon flour and 2 tablespoon water
- Prepared Filling
Instructions
For the filling
- Place salt, red chili powder, coriander seeds, cumin seeds, whole red and green chilies, coriander powder, turmeric powder, garam masala ,ginger garlic paste with 1 cup water in a blender.
- Blend well and add in a cooking pot of medium size.
- Add washed and drained mince meat and mix.
- Stir and cook on low heat for 30 minutes until 80% of the water is absorbed.
- Evaporate the rest of the water on high flame until nice and dry, stirring occasionally.
- Once cooled, add in chopped onions, green coriander, mint, green chilies and green onions.
For Assembling
- Make the samosa by using the wraps and slurry filling with the prepared mince meat.
- Place them on the tray and freeze until solid and then put them in air tight freezer bag to store for up to 1 month.*
- Or you can fry them on medium high heat in neutral flavored oil approximately 1 minute on each side.
Notes
*Frozen samosas will take more time to fry, do not thaw just fry immediately in hot oil on medium high heat.
Leave a Reply