Minced mutton(kheema) Ke Samose

INGREDIENTS

1. Minced meat 1/4th kilo
2. Onion Medium sized 1(sliced)
3. Loung-Patta-Elaichi 2-2-1
4. Red chilli powder 2 Tspns
5. Turmeric Powder 1/4th Tspn
6. Dried Kasuri methi(1 muthi) handful
7. Tomato 1
8. Coriander leaves
9. Coriander Powder 1Tspn
10. Ginger-Garlic Paste 2Tspns
11. Salt to taste
12. Oil for cooking
13. Samosa flabs

METHOD FOR THE STUFFING:

• Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown
• Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properly
• Add minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 mins
• Add 1 and 1/2 cups of water and pressure cook for 10 mins on low flame.
• Fry(bhuno) the minced meat till all the water gets evaporated,add coriander leaves and keep frying till meat turns dark brown.

FOR THE SAMOSAS

• Store the samosa flabs in freezer,and take them out 30mins before making samosas
• Take a samosa flab,put 1Tspn of minced meat stuffing and start folding it into triangle shape and seal it with water.Deep fry them to golden brown.
• TIP:You can stuff the samosas and freezer them and take them out 30mins before frying.