The truth is, I am a huuuuuuuuuge meat lover and I’m afraid vegetable samosas just don’t cut it for me 90% of the time. This may be an underlying nutritional deficiency talking ,or the fact that my Father owned a few butcher shops when I was growing up so we had a diet rich in meat - I don’t know, perhaps it’s a combination of both, perhaps it’s neither. All I know is that keema samosas are where it’s at. This lamb keema filling marked round 3 of Ramadan preps for me. Round 1 involved vegetable spring rolls (which I posted on my Instagram) and Round 2 was samosas with this delicious cumin-spiced potato filling. I’m looking forward to next few rounds because I have a lot of ideas in store! The uses for this recipe are not limited to samosas and spring rolls - use them as a filling for parathas, sandwiches, use it in pasta and salads. The list is never ending! Use this recipe as a template and add whatever else you like - sweetcorn, peas, potatoes, beans, spinach - see what I mean? The list really is never ending! Enjoy, with love x
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