Lamb Samosa Recipe
Crispy patties stuffed with lean ground lamb and peas, lightly seasoned with spices and topped with shredded cheese
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Ingredients
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Samosa Filling
Dough & Assembly
Cooking & Topping
Method
Samosa Filling
Cook aromatics
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent and lightly golden. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.
Brown lamb
Increase heat to medium-high and add the lean ground lamb. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink, stirring occasionally.
Season and finish
Lower heat to medium. Stir in ground cumin, ground coriander, garam masala, turmeric, red chili powder, kosher salt, and black pepper. Cook 1–2 minutes to toast the spices. Add the thawed peas and cook 2–3 minutes until peas are warmed through. Stir in lemon juice, taste and adjust seasoning. Remove from heat and let mixture cool 10 minutes before filling dough.
Dough & Assembly
Make dough
In a mixing bowl combine 1 1/4 cups all-purpose flour, 1/4 cup fine semolina (if using), and 1/4 teaspoon salt. Add 2 tablespoons vegetable oil and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add warm water, 1 tablespoon at a time, mixing until a firm but pliable dough forms (about 3–4 tablespoons total). Knead briefly on a lightly floured surface for 2 minutes, cover with a damp towel and rest 20 minutes.
Portion dough
Divide the rested dough into 8 equal portions (to yield 8 small samosas). Roll each portion into a ball, then flatten into a small disc with your palm.
Roll and shape cones
Lightly dust a work surface. Roll each disc into an oval about 5–6 inches long and 4 inches wide. Cut the oval in half lengthwise to make two semicircles. Take one semicircle, fold into a cone by bringing straight edge ends together and overlapping slightly, sealing with a little of the reserved 2 teaspoons flour mixed with water as a glue. Pinch or press seam to seal, leaving an open cone top for filling.
Fill and seal
Spoon about 2 tablespoons of the cooled lamb-pea filling into each cone (adjust to fit). Brush the open edge with the flour paste and fold/seal the top by pressing edges together so the samosa is fully enclosed. Ensure seams are well sealed to prevent filling leakage.
Cooking & Topping
Shallow-fry samosas
Pour 1/2 cup vegetable oil into a large nonstick skillet and heat over medium heat until shimmering (about 350°F if using a thermometer). Place samosas seam-side down in the pan, leaving space between them. Fry 3–4 minutes per side, adjusting heat to prevent burning, until golden brown and crisp on all sides. Use tongs to turn carefully. If oil gets too hot, reduce heat to medium-low.
Drain
Transfer fried samosas to a paper towel–lined plate to drain briefly (1–2 minutes).
Top with cheese and finish
While still warm, sprinkle a heaping tablespoon (about 1/2 cup divided across all samosas) of shredded cheddar lightly over the top of the samosas so it softens and melts slightly from residual heat. Alternatively, for more melted cheese, place samosas on a baking sheet under a broiler for 1–2 minutes watching closely until cheese melts and bubbles.