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The spices and flavorings for kheema, or spiced meat, samosas vary from country to country and region to region. We love ours heavy on the aromatics with a generous dose of Pragati Turmeric (we're Diaspora Co., of course!). Rounding out the spices is Jodhana Cumin, Byadgi Chillies — but, any of our chillies are beautiful here (try Sirārakhong Hāthei for dreamy smokiness) — and a finishing sprinkle of garam masala. Plenty of green peas, chopped cilantro, mint, and a squeeze of lemon juice add freshness, counterbalancing the richness of the spiced lamb or beef. Serve with green and tamarind chutneys.