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Kheema Samosa Recipe
Ingredients (20)
- For the Pastry Dough: :
- 2 cups (280g) all-purpose flour, such as King Arthur, plus extra for shaping and rolling out the pastry
- 1 1/2 teaspoons kosher salt
- 1 teaspoons caraway seeds, lightly cracked (optional)
- 1/4 cup (60ml) neutral oil, such as grapeseed
- 1/3 cup plus 3 tablespoons (80ml plus 45ml) chilled water, divided
- For the Lamb Kheema Filling:
- 2 tablespoons (30ml) ghee or neutral oil such as grapeseed
- 4 medium garlic cloves (20g), finely grated
- One 2-inch (5cm) piece fresh ginger, peeled and grated
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri chile powder (see note)
- 1 pound (450g) 85% lean ground lamb or beef
- 1 tablespoon (6g) all-purpose flour
- 1/2 cup (60g) frozen peas, thawed and drained
- 1 to 2 fresh green chiles such as serrano or jalapeño, stemmed and finely chopped
- 1/4 cup (15g) tightly packed chopped fresh cilantro leaves and tender stems
- 2 tablespoons (30ml) apple cider or malt vinegar
- Kosher salt
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats