Lamb Samosas Recipe
Recipe information
Make Lamb Samosas in just 1h 15m. Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
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Ingredients
Pastry
Filling
Finishing
Filling
1. Prepare aromatics
Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 6–8 minutes.
2. Add ginger, garlic and green chili
Add the grated ginger, minced garlic and finely chopped green chilies to the onions. Cook for 1 minute until fragrant.
3. Cook lamb
Increase heat to medium-high, add the ground lamb and break it up with a wooden spoon. Cook until the lamb is no longer pink, about 6–8 minutes, stirring to brown evenly and evaporate excess moisture.
4. Spice the filling
Reduce heat to medium. Sprinkle in ground coriander, ground cumin, turmeric, chili powder, garam masala, amchur (or lemon juice), salt and black pepper. Stir thoroughly to coat the meat with spices and cook for another 2–3 minutes to bloom the spices.
Pastry Assembly
6. Prepare phyllo sheets
Preheat oven to 200°C (400°F) if baking, or prepare a deep skillet for shallow frying. Lay out a clean tea towel. Unroll the phyllo and keep it covered with a lightly damp towel to prevent drying. Brush one phyllo sheet lightly with melted butter. Place a second sheet on top and brush again to create a double-thin layer.
7. Cut and form strips
With the layered phyllo, cut into 8–10 long strips (about 3–4 cm / 1–1.5 in wide) depending on sheet size — you want strips long enough to fold into triangular pockets.
8. Place filling and fold
Spoon about 1.5–2 tbs of cooled lamb filling near one end of a phyllo strip. Fold the corner over the filling to form a triangle. Continue folding the triangle along the strip in a traditional samosa/triangle roll pattern until you reach the end of the strip. Brush the final edge with beaten egg or melted butter to seal. Repeat with remaining strips and filling.
Cooking
9. To bake (option)
Arrange samosas on a baking sheet lined with parchment. Brush tops with egg wash or melted butter and lightly spray with oil. Bake at 200°C (400°F) for 15–20 minutes, turning once midway, until golden brown and crisp. For extra crispiness, finish under the broiler for 1–2 minutes, watching carefully.
10. To shallow-fry (traditional crispness)
Heat about 1–1.5 cm (1/2 in) oil in a large nonstick skillet over medium heat. Add samosas seam-side down and fry in batches until deep golden and crisp, about 2–3 minutes per side, turning gently. Drain on paper towels.
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