Spicy Lamb Samosas

Spicy Lamb Samosas
DifficultyBeginner
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These Spicy Lamb Samosas feature a fragrant filling of ground lamb, onions, garlic, ginger, and warm spices like cumin and coriander. Wrapped in crisp pastry and fried to golden perfection, they deliver the perfect balance of heat, savoriness, and crunch. Best served hot with cooling chutneys such as mint-yogurt dip or tamarind sauce.

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Yields24 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
Makes 20–24 samosas
For the Filling
 1 lb ground lamb
 1 tbsp vegetable oil
 1 medium onion, finely diced
 3 cloves garlic, minced
 1 tbsp fresh ginger, grated
 1 green chili, finely chopped (optional, adjust heat to taste)
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp garam masala
 ½ tsp turmeric
 ½ tsp chili powder
 Salt & black pepper, to taste
 ½ cup frozen peas, thawed
 2 tbsp fresh cilantro, chopped
 Juice of ½ a lemon
For the Pastry
 24 sheets samosa pastry wrappers (or spring roll wrappers cut in half lengthwise)
 Small bowl of flour-water paste (2 tbsp flour + 3 tbsp water, mixed into a glue)
For Cooking
 Vegetable oil, for deep-frying (or brush with oil and bake for a lighter option)
Prepare the Filling
1

  1. Heat oil in a skillet over medium heat.

  2. Add onions and sauté until golden (5–6 minutes).

  3. Stir in garlic, ginger, and chili; cook for 1–2 minutes.

  4. Add ground lamb and cook until browned, breaking it apart with a spoon.

  5. Stir in cumin, coriander, garam masala, turmeric, chili powder, salt, and pepper. Cook for 2–3 minutes until fragrant.

  6. Mix in peas, cilantro, and lemon juice. Stir, then remove from heat and let filling cool slightly.

Assemble the Samosas
2

  1. Take one pastry strip, fold the bottom corner up to form a triangle pocket.

  2. Fill with 1–2 tablespoons of the lamb mixture.

  3. Continue folding into a triangular shape, sealing the edge with the flour-water paste.

  4. Repeat until all filling is used.

Cook the Samosas
3

Option A: Frying

  • Heat oil to 350°F (175°C). Fry samosas in batches for 3–4 minutes until golden brown. Drain on paper towels.

Option B: Baking

 

  • Preheat oven to 400°F (200°C). Place samosas on a parchment-lined tray, brush lightly with oil, and bake for 18–20 minutes until golden.

Tips & Variations
4

  • Freezer-friendly: Assemble samosas and freeze uncooked. Fry directly from frozen, adding 1–2 minutes to cook time.

  • Extra crunch: Add diced potato or carrots to the filling.

  • Heat level: Adjust chili powder and fresh chili to preference

Suggested Pairings
5

  • Dip: Mint-coriander chutney, tamarind chutney, or raita.

  • Drink: Chai tea, Indian lager, or a crisp Sauvignon Blanc.

  • Serving idea: Serve as part of a mixed platter with pakoras and onion bhajis.

Ingredients

Makes 20–24 samosas
For the Filling
 1 lb ground lamb
 1 tbsp vegetable oil
 1 medium onion, finely diced
 3 cloves garlic, minced
 1 tbsp fresh ginger, grated
 1 green chili, finely chopped (optional, adjust heat to taste)
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp garam masala
 ½ tsp turmeric
 ½ tsp chili powder
 Salt & black pepper, to taste
 ½ cup frozen peas, thawed
 2 tbsp fresh cilantro, chopped
 Juice of ½ a lemon
For the Pastry
 24 sheets samosa pastry wrappers (or spring roll wrappers cut in half lengthwise)
 Small bowl of flour-water paste (2 tbsp flour + 3 tbsp water, mixed into a glue)
For Cooking
 Vegetable oil, for deep-frying (or brush with oil and bake for a lighter option)
Spicy Lamb Samosas
IngredientsDirections
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