Bohri Keema Samosa

Ingredients 

• 350 grams mutton mince (keema)
• 8-10 samosa patti
• 1½ tablespoons ghee + to drizzle 
• 1 teaspoon cumin seeds
• 2 tablespoons garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 1 medium onion, finely chopped
• 2-3 green chillies, finely chopped 
• Salt to taste
• ¼ teaspoon turmeric powder
• 1½ tablespoons coriander powder
• 2 teaspoons garam masala powder
• 1 spring onion bulb
• 2 stalks spring onion greens
• 2 tablespoons coriander leaves chopped
• 1 tablespoon mint leaves chopped
• 1 lemon
• A few hot charcoal pieces
• 1-2 cloves
• Oil for deep-frying
• Refined flour slurry as required
• Mint chutney to serve
• Onion rings to serve
• Lemon wedges to serve
• Mint sprigs to serve

Method

1. To make the stuffing, heat ghee in a non-stick pan. Add cumin seeds and let them change colour.
2. Add garlic and ginger, mix and sauté till raw smells disappear. Add onion, mix and sauté for 2-3 minutes. Add green chillies, mix and sauté for 1-2 minutes.
3. Add mutton mince and sauté on high heat for 3-4 minutes, breaking the lumps if any. Add salt, mix well and saute for 2-3 minutes.
4. Add turmeric powder, coriander powder and garam masala powder, mix and sauté till the mince is done.
5. Finely chop spring onion bulb and greens add to the mutton mixture and switch the heat off. Add coriander leaves and mint leaves and mix well.
6. Squeeze the juice of lemon into the mixture and mix well.
7. Make a well in the centre of the mixture and keep a small steel katori with a few hot charcoal pieces in it. Keep a few cloves over the coals drizzle ghee over and cover immediately to let the smoky flavour infuse for 1-2 minutes. Remove the cover, remove the katori and mix the mutton mixture well.
8. Transfer the prepared stuffing into a bowl and let it cool down to room temperature.
9. Heat sufficient oil in a kadai.
10. To make samosas, take each samosa patti, fold one end to make a cone, stuff it with some mince mixture, and fold the other end over to close the open end. Apply a little slurry on the open edge and press to seal.
11. Slide the samosas into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
12. Arrange them in a serving bowl and serve them hot with mint chutney, onion rings, lemon wedges and mint sprigs.