I love samosas. I like filling them with many different things from crab to potatoes to this lamb keema. This is my personal favourite.
Over the years I have had my share of lamb samosas but none compare to this recipe. The lamb keema is a simplified version of the hugely popular lamb keema curry. No whole spices are used. You wouldn’t want to bite into a large clove or piece of cinnamon after all!
Once the samosas are made, you can freeze them as they do freeze well. They are great to take out of the freezer for that last minute curry party. You can fry them from frozen.
Try to get your pastry as thin as possible for best results.
I have included my samosa pastry recipe which is an authentic Indian recipe. You could use short pastry or spring roll wrappers but nothing compares to homemade.
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- 500g (about a pound) lean lamb mince
- 1 heaping tablespoon cumin seeds
- 1 large red onion - finely chopped
- 3 tablespoons garlic and ginger paste
- 4 plum tomatoes - skinned and finely chopped
- 3 green chillies finely chopped
- 250ml (1 cup) fresh peas
- salt and pepper to taste
- 1 large handful of fresh coriander - chopped
- 1 Tablespoon garam masala
- 4 cups flour
- Vegetable oil for deep frying
- First make your pastry. Take about 1½ cups of the plain flour and pour it into a large bowl.
- Add a pinch of salt and about a tablespoon of oil.
- Now add water a little at a time. I usually do this with a cupped hand rather than from the tap. Work the water and oil into the flour to form a firm dough. Be careful not to add too much water which will result in a big sticky mess.
- Sprinkle about ½ cup of flour on a clean surface and knead it until the dough no longer sticks to your hands.
- Place the dough ball back into the bowl and cover with a wet cloth and allow to rest while you cook your lamb keema.
- Heat the oil to the pan and fry your onion until it is translucent and lightly browned. Throw in the garlic and ginger paste and fry for a further minute or so.
- Pour in the tomatoes, chillies, garam masala, cumin powder and the coriander and cook for a further couple of minutes. Stir continuously. The aroma in your kitchen will be amazing. When this happens Add the lamb mince and stir everything to combine.
- Add about a cup of boiling water to the meat mixtures and allow to cook for about 20 minutes covered.
- Remove the lid of the pan and turn up the heat. The lamb mince should be very moist but there should be no water left in the pan.
- Stir in the peas and check for seasoning and set aside to cool slightly.
- TO FINISH
- Pour your remaining cup of flour into a bowl and add enough water to make a smooth, slightly runny paste.
- Tear off a golfball sized piece of your dough and place it on a floured surface. Keep the remaining dough in the bowl covered so that it does not dry out.
- Using a rolling pin, roll the dough into a very thin sheet. The thinner the better! Try to shape the dough into a rectangular shape about 2 inches by four inches. To keep it neat you can use a knife.
- Place about a tablespoon of the lamb keema at the top of the rectangle.
- Fold the top left corner over the lamb mince filling to make a small triangular pocket to hold the meat. There will still be about two inched of pastry under this triangular pocket.
- Fold the top of the triangle over onto the remaining pastry and then again to create a perfect little triangular samosa.
- Dip your finger in the dough paste and seal the pocket closed.
- Repeat until all of your lamb samosas are made and screaming out to be eaten.
- and now to fry!
- Heat your oil over high heat to about 170c or until a piece of pastry floats rapidly to the top when thrown in.
- Gently add the lamb samosas and deep fry in batches until nicely browned. Remove with a slotted spoon onto a paper towel.
Be sure to let me know how you like these lamb samosas! Leave a comment and please don’t hesitate to ask questions!
The samosa rolling board and pin were supplied by GitaDini. It is perfect for making samosas. The surface is non-stick making the whole process much easier.