Fry 500 grams of minced mutton with 4 tbsp of finely chopped ginger and garlic in 2 of tbsp cooking oil over a high heat until it changes color and the moisture reduces to half.

Now add 1 tsp of crushed dry red chilies, 1 tsp of Kashmiri red chili powder, 1 tsp of garam masala powder, 1 tsp of crushed coriander seeds, and 1 tsp of salt. Fry until dry.

Mix ¾ cup of water, cover and cook for 20 minutes. Remove cover, stir continuously to cook on a high flame until dry.

First mix 2 pieces of finely chopped green chilies, then 2 pieces of finely chopped medium-sized onions, and finally 2 tbsp of finely chopped coriander leaves when the onions turn soft.

Transfer the samosa filling onto a plate, spread and let it cool down.

Make a thick maida paste with 2 tbsp of maida and 1 tbsp water and keep it aside. Take one spring roll sheet, make one fold outside and one on the inside to make a shape of a cone.

Fill the cone with keema stuffing, brush a little maida paste on the remaining part of the spring roll sheet, and fold it twice.

Insert the additional part of the spring roll sheet inside and press nicely to complete the samosa. Make all the samosas and keep them aside on a plate.

Flip and fry the mutton keema samosas in adequate oil until golden on both sides. Remove when done.

Your tasty and spicy homemade mutton keema samosas are ready.