Lamb Samosa
Crispy, golden, and bursting with flavor, these Lamb Samosas are a must-try for lovers of bold, aromatic spices and hearty fillings. Each bite delivers a perfect balance of tender ground lamb, creamy potatoes, and sweet peas, all seasoned with garlic, ginger, and a medley of warm spices like cumin, coriander, garam masala, and turmeric. Wrapped in a flaky pastry and fried to perfection, these samosas are irresistibly crunchy on the outside while boasting a savory and fragrant filling inside. Perfect as an appetizer, snack, or side dish for any occasion, these handheld treats pair beautifully with a zingy chutney or cooling yogurt dip. Plus, with simple step-by-step instructions and authentic spices, they’re as fun to make as they are to eat! Whether you’re hosting a party or craving a cozy indulgence, Lamb Samosas are here to elevate your table.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 200 grams Potatoes
- 100 grams Peas
- 1 large Onion
- 2 cloves Garlic
- 1 tablespoon, grated Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Cilantro
- 20 sheets Samosa pastry sheets
- 500 milliliters Vegetable oil
- 50 milliliters Water
- 2 tablespoons Flour
Instructions
Peel and dice the potatoes into small cubes. Boil them until just tender, about 10 minutes, then drain and set aside.
Heat a skillet over medium heat. Add a tablespoon of oil and sauté the chopped onion until translucent, about 5 minutes.
Add minced garlic and grated ginger to the skillet. Cook for an additional 2 minutes.
Increase the heat to medium-high and add the ground lamb. Cook until browned and any excess moisture has evaporated, about 7-10 minutes.
Add the ground cumin, coriander, garam masala, chili powder, turmeric, salt, and black pepper. Stir well to combine the spices with the lamb mixture.
Stir in the boiled potatoes and peas, cooking for 3-5 minutes. Once mixed, remove from heat and allow the filling to cool slightly.
Add chopped cilantro to the mixture, stirring to incorporate.
In a small bowl, mix water and flour to form a paste. This will be used to seal the samosas.
Take one samosa pastry sheet and fold it into a cone shape. Fill with about 1 tablespoon of the lamb mixture, then seal the edges using the flour paste.
Repeat the process with the remaining pastry sheets and filling.
Heat vegetable oil in a deep pan over medium-high heat. Once hot, fry the samosas in batches until golden brown and crispy, about 4-5 minutes per side.
Remove the samosas with a slotted spoon and drain on paper towels. Serve hot as an appetizer or snack.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 167 mg | 4% | |
*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.
