Gluten-Free Lamb Samosa
Indulge in the irresistible flavors of a Gluten-Free Lamb Samosa, a modern twist on a classic Indian favorite that's perfect for those with dietary restrictions. Featuring a delicate, flaky pastry made from gluten-free flour and xanthan gum, these golden pockets are stuffed with a bold and savory filling of spiced ground lamb, aromatic garlic and ginger, and vibrant green peas, all elevated by a medley of warm, fragrant spices like garam masala, turmeric, and cumin. Finished with a burst of lime and fresh cilantro, these samosas are fried to crispy perfection and served piping hot, ideal for appetizers, party snacks, or just a satisfying treat. With their gluten-free dough and authentic flavors, these lamb samosas deliver indulgence without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Vegetable oil
- 1 pound Ground lamb
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 inch piece Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 cup Green peas
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, juiced
- Salt, to taste
- as needed Oil, for frying
Instructions
In a mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Gradually add water and oil, mixing until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 20 minutes.
In a large skillet over medium heat, cook the ground lamb until browned. Drain any excess fat.
Add the chopped onion, garlic, and ginger to the lamb and sauté until the onion turns translucent.
Stir in the ground cumin, coriander, garam masala, turmeric, and red chili powder. Cook for another 2 minutes to release the spices' aroma.
Add the green peas and cook for an additional 5 minutes. Season with salt to taste and add lime juice.
Remove the skillet from heat and let the filling cool. Stir in the chopped cilantro.
Divide the rested dough into 12 equal portions and roll each portion into a ball. On a flat surface, roll each ball into a 6-inch circle.
Cut each circle in half to create two semi-circles. Form a cone by bringing the straight edges together and sealing them with a touch of water.
Fill each cone with lamb mixture, being careful not to overfill. Seal the opening by pinching the edges together.
Heat oil in a deep frying pan over medium-high heat. Fry the samosas in batches until golden brown and crisp. Drain on paper towels.
Serve hot and enjoy your gluten-free lamb samosas with your favorite dipping sauce.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.2 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
