Paleo Beef Keema Samosa Filling (No Fry)

Ingredients

• about 450 g Ground beef
• 1/2 cup Coconut flour
• 2 tbsp Ghee
• 1 medium Finely chopped onion
• 1 tbsp Ginger-garlic paste
• 1 number Green chilies, finely chopped
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/2 tsp Salt
• 1/4 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tbsp of ghee in a large skillet over medium heat. Add the 1 medium finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
3. 3Add the 1 tbsp ginger-garlic paste and the 1 number green chilies, finely chopped. Cook for 1 minute until fragrant.
4. 4Add the about 450 g ground beef to the skillet. Cook, breaking it up with a spoon, until it is fully browned, about 8-10 minutes. Drain off any excess fat.
5. 5Stir in the 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/2 tsp salt. Mix everything together well and cook for 1 minute more.
6. 6In a separate bowl, combine the 1/2 cup coconut flour with the 1/4 cup water. Mix until a dough forms.
7. 7Divide the coconut flour dough into 8 small portions. Roll each portion into a thin circle, about 10.16-12.7 cm in diameter.
8. 8Place about 2 tablespoons of the beef mixture into the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal them.
9. 9Arrange the filled samosas on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and firm to the touch.

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