Samosa Keema Filling (Ground Beef)

This is the best samosa keema filling recipe you’ll ever come across. If you’re used to buying samosas from that aunty—the one whose filling is so flavorful and irresistible that you can’t say no—then look no further. This recipe recreates that exact taste and texture, making it the only samosa filling recipe you’ll ever need.

The recipe itself is simple, but there are a few important steps you must follow to ensure your keema stays perfectly flavorful and never turns soggy.

What goes into the Keema samosa filling

Ground beef (Keema)

I used ground beef that was not too fine or too coarse; it was taken out of the machine twice. You can also use lamb if you like.

In step one, you’ll take only a handful of ground beef and put it in the cooking pan along with ginger, garlic paste, and all of the spices. You are going to cook it over medium-high heat for 5-6 minutes while adding a splash of water to avoid burning. Then you’ll add the rest of the ground beef and spices. Cook the beef for another 15-20 minutes. Keep stirring to avoid burning and also to break down the bigger lumps. Once the beef is completely dry and cooked through, let it cool down completely. While you can go ahead and dice your onions, and also chop cilantro, mint, and green chillies.

Spices

For the ground beef filling seasoning, I used salt, red chilli flakes, dry roasted coriander powder, cumin powder, garam masala, and turmeric. In step one, you’ll add only turmeric and red chilli and cook the ground beef for 5-6 minutes, then add in the rest of the spices and remaining ground beef.

Onion

You’ll need 1 big onion, peel it and then finely chop it using a knife and board or a dicer. Don’t use a food processor for chopping, as it will release the water. You’ll only add onions once the beef has fully cooled down.

Fresh herbs

You’ll need cilantro and mint along with some green chilies. Dice the green chillies and slice the herbs. Add them at the very end when keema is fully cooled down.

Important to remember

Use the right grind: Ground beef should be medium—not too fine and not too coarse. Beef run through the grinder twice works best.

Cook in stages: Start with a small handful of beef first to bloom the ginger, garlic, and spices before adding the rest of the meat.

Add water carefully: Use only a small splash of water while cooking to prevent burning—too much will make the keema soggy.

Cook until completely dry: The beef should have no moisture left before removing it from the heat.

Cool the beef fully: Always let the keema cool completely before adding onions or herbs.

Chop onions by hand: Do not use a food processor; it releases excess water and affects texture.

Add onions after cooling: Adding onions to hot beef will soften them and release moisture.

Add herbs at the very end: Cilantro, mint, and green chillies should be added only after the keema is fully cooled to keep them fresh and vibrant.

How to use the Keema filling?

You can use samosa patti, tortilla or spring roll sheets to make the samosa. I’m going to share in a separate post how to roll the samosa using all those different methods.

Storing the leftover keema filling

You can use this keema filling in a variety of ways. Fill it in the paratha, samosa, or kachori. If you want to make it in advance and leave it in the refrigerator for a couple of days, then it will still be fine. Just make sure not to reheat it if you are using it for filling, or else the onions will leave the moisture and your filling will get soggy.

More Recipes to Try

• Aloo Samosa
• Jalapeno chicken samosa
• Instant Pot Keema Biryani
• Aloo Keema Curry
• Keema Patties