Mutton Kheema Samosa

Kheema samosas are made at regular basis at my home during ramadan. My mom loves it the most. You can easily store them in freezer in batches and take them out just before frying.

Ingredients:
Samosa leaves( I used switz brand)
500 grams mutton mince /kheema
2 onions chopped finely
1 tomato chopped finely
1 tbsp ginger and garlic paste
1 tsp green chilly paste
1 tbsp chopped coriander
1 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
Salt to taste
Oil

METHOD :
Filling
Take a kadai/pan. Heat 3 tbsp oil. Once it's hot add in chopped onions. Sauté for few seconds. Then add in ginger and garlic paste and green chilly paste and sauté until the raw smell goes. Next add the washed and drained kheema. Turn flame on high and sauté the mince for few minutes. Add in salt to taste. You will see mince has left out lot of water. It's time to add in all spices(red chilly powder/cumin powder/turmeric powder). Give a good stir and cook the kheema in medium flame until all water is soaked up and it's getting dry. Then add in chopped tomato. Give a good stir and close the lid and keep it for simmer for few minutes. Then open the lid and check for seasoning. Add in chopped coriander and give good stir. Kheema is ready. Let it cool down completely.

Filling the samosa:
Take one samosa leave/Patti in one corner end add in 1 tbsp mince filling and fold over as triangle until you reach the end. Then seal the ends with flour and water paste. Same way do with all samosa leaves. Heat oil in kadai enough to deep fry the samosas. Once oil is hot add in samosas few at a time. Fry in medium flame until brown and crisp and drain it on paper towel. Serve with chutney or ketchup. Enjoy

Tip:
You can freeze the samosa in zip lock packs. They stay good upto a week.

You can make your own dough at home and make the samosa sheets. Though they come out thicker than ready made samosa leaves.
For the dough 
2 cup all purpose flour/maida
1/2 tsp salt 
1 tsp oil 
Water 

Method:add salt to flour and then sieve it. Add in oil and mix well. Slowly keep adding water and knead the dough. Until u get smouth stiff dough. Let it rest for 30 minutes. 
Now divide the dough into equal balls. (Big lemon size ) roll the ball it into a small disc or chapati. Cut into half. Now with the semi circle portion fold into a triangle shape. Hold up onto your hand like a cone and fill the filling into the cone. Press the edges with your wet finger to conceal. Do same with rest of the dough. Then fry the samosas in hot oil.

YAKHINN ( Mutton in yogurt gravy)

This recipe which I am about to share is very attached to my heart because this was the very first dish which I served guests for lunch when my ammi( mom in law) asked me to cook a meal of my choice and it was an hit , along with it I had served jeera rice, Onion Chutney and Tabak Maaz which really makes it a complete meal. From then I have always made this dish whenever we kept a lunch or dinner party even the kids love it. All my friends had asked me to post this recipe soon so I hope I am able to keep the instructions as clear as possible so all can try with ease.

INGREDIENTS:

500 grams Indian mutton. Shoulder part with ribs
750 ml full fat yogurt
1 onion
6 garlic pearls peeled
2 black cardamom
1 cinnamon stick
2 cloves
1 green cardamom

1 tsp fennel powder 
4 tbsp dry mint leaves
2 tbsp ghee
salt

METHOD:

Wash mutton well and put it in pressure cooker with 2 glass of water ,1 tbsp salt and all garlic pearls close the lid and keep it on medium flame upto 4 whistles, switch off and let it cool down. Now in a big cooking vessel preferably aluminium if not then non stick is also fine, pour the yogurt into the vessel and stir with spatula or beater until its smooth with no lumps. Do this before switching on the flame and keep yourself completely free from any disturbance as its the crucial part. Use an spatula which you are good at handling now keep the cooking vessel in which yogurt is ready on stove and switch on flame in medium heat.You have to keep stirring the yogurt in clockwise direction without taking your hand for a second until the yogurt doesn't become in buttermilk consistency and you see its getting a boil. This stage is very important otherwise the yogurt will cuddle and it will spoil the whole dish. So do this with concentration. Once You see it boiling add in the cardamoms , cinnamon, clove and 1 tbsp salt,  fennel powder and give a stir. Next add in the pressured meat with all its contents and add in the  dry mint leaves give a stir again and let it boil for a while until then lets make its bagaar. Heat 2tbsp ghee and add in thinly sliced onion fry until brown and pour this into the simmering gravy. Now keep flame high a very fragnant aroma would have filled your kitchen, at last check for the salt your yakhinn is ready. Enjoy this hot with steaming jeera rice.


NOTE:
This dish needs little concentration and patience but who doesn't wants to work little for an amazing dish. I hope my readers give a try and please comment below if need any help with the instructions.