{Ramadan Special} - Mutton Kheema Samosa by Fareeha Ahamed of Fa's Kitchen

• ½ kg mutton mince (keema)
• 2 onions, finely chopped
• 2 green chilies, slit lengthwise
• 1 tbsp. ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 bay leaf
• 2 cloves
• 1 one inch cinnamon stick
• 2 cardamom
• 1/2 tsp black cumin seeds/shahi jeera
• salt to taste
• 3 tbsp oil
• 3 tbsp chopped coriander leaves/cilantro
• 3 tbsp chopped mint leaves

For the samosa:

• Samosa pattis, store-bought
• 1/2 cup maida/refined flour
• Water as necessary
• Oil for frying 

• Heat oil in a pan and fry the onions till translucent. Add the slit green chili, bay leaf, cloves, cinnamon stick, cardomom, shahi jeera.
• Stir for 30 secs and add the ginger garlic paste, turmeric and mutton mince. Fry till all the water has dried up and the mince turn golden brown in color.
• Now add the red chili powder, coriander powder, salt and 2 cups of water and cook till cooked. Mix in coriander leaves and mint leaves.
• Allow it cool and set aside. Remove all the whole garam masala spices from it.

For making the samosa:

• Take a samosa patti and form a cone with it. Fill it with keema and seal over in the shown direction.

• Make a thick paste with maida and water. Dip the samosa in the maida paste and fry in hot oil till golden brown.
• Serve hot with ketchup or mint chutney.