Recipe By Kimber
Published Mar 29th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 30 samosas Calories 105.3

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it’s actually fairly simple. Enjoy!

Recipe Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ¼ cup water
  • 1 quart oil for deep frying
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 green chile peppers, chopped
  • 1 tablespoon fresh ginger root, chopped
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ¾ pound ground lamb
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 1 ½ tablespoons fresh lemon juice

Cooking Directions

  1. 1 In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  2. 2 Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  3. 3 Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  4. 4 Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  5. 5 Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Nutrition Facts

  • Calories 105.3
  • Carbohydrate 7.2 g
  • Cholesterol 12.4 mg
  • Fat 7.3 g
  • Fiber 0.4 g
  • Protein 2.9 g
  • Saturated Fat 2.5 g
  • Sodium 135.2 mg
  • Sugar 0.3 g

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Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. I used another pastry I really liked and added potatoes and more spices but this recipe is really a great idea on its own.
  2. I was having my doubts about the dough mid way through making it. I ended up using more water to get the dough more "elastic" - I was reaching almost a full cup but then I just stopped and dealt with it as is for fear up messing up the entire recipe. The meat (beef - Read more ...
  3. It does take a bit of work and my stuffing wasn't quite as good as I hoped. But the dough recipe was perfect! I think I would use larger circles of dough next time I make this.
  4. Perfect Blend of spices!Great Recipe but the dough is not right. I had to add a lot more water than called for. Otherwise finished product is fabolous.
  5. I used ground turkey instead of the lamb and it was excellent!!
  6. This is delicious. I've made it several times now for my guests and each time they get eaten up very quickly.
  7. This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes peas and carrots. I also used apple juice instead of lemon juice.
  8. This recipe is GREAT. Even though I don't typically choose to eat lamb, I liked this. I would also recommend trying it with other ground meats. Perfect blend of spices, and given that it's a somewhat lengthy process the end result is worth the time. Also - we had to add a lot of extra - Read more ...
  9. I was hoping to get the taste of the samosas that I had some years ago but using this recipe didn't do it. Unless you use an awful lot of garam masala the cost of this multi-spice isn't worth it.