Mutton qeema (minced mutton) samosas

 Mutton qeema (minced mutton) samosas are a popular Indian snack that consists of a savory filling made with spiced minced mutton (goat meat) enclosed in a crispy, deep-fried pastry shell. Here's a basic recipe for making mutton qeema samosas:

Ingredients:

For the filling:

• 250 grams minced mutton (mutton qeema)
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• Salt to taste
• Cooking oil for sautéing

For the pastry:

• Samosa sheets or homemade samosa dough
• Water (for sealing the samosas)

Instructions:

1. Heat some oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions, green chilies, minced garlic, and minced ginger. Sauté until the onions become translucent.
3. Add the minced mutton and cook until it changes color and starts to brown. Break up any lumps with a spatula while cooking.
4. Add the spices - garam masala, turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes until the mutton is cooked through and the spices are well incorporated. You can add a splash of water if the mixture gets too dry.
5. Remove the filling from heat and let it cool.
6. Take a samosa sheet or make your own using all-purpose flour and water. Cut it into a triangle or rectangle shape.
7. Take one piece of the pastry and fold it into a cone shape, sealing the edge with water.
8. Fill the cone with the cooled mutton qeema filling.
9. Seal the open end of the samosa by folding it over and pressing to ensure it's sealed shut.
10. Repeat the process for the remaining samosas.
11. Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, reduce the heat to medium and carefully add the samosas, a few at a time.
12. Fry the samosas until they are golden brown and crispy, turning them occasionally to ensure even cooking.
13. Remove the samosas from the oil and place them on paper towels to remove excess oil.
14. Serve the mutton qeema samosas hot with your favorite chutney or sauce.

Enjoy your delicious mutton qeema samosas as a snack or appetizer!