Lamb Samosas Recipe

Prep potatoes (if using)

If using potato for texture, parboil the diced potato in lightly salted water until just tender (6–8 minutes). Drain and set aside.

Cook aromatics

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté 6–8 minutes until translucent and beginning to brown on the edges. Add minced garlic, grated ginger, and chopped green chilies and cook 1–2 minutes until fragrant.

Brown the lamb

Increase heat to medium-high, add the ground lamb to the skillet and break it up with a spoon. Cook 6–8 minutes until the lamb is browned and most of the moisture has evaporated.

Spice the filling

Stir in ground cumin, ground coriander, turmeric, red chili powder, garam masala, salt, and black pepper. Cook another 2–3 minutes so the spices bloom and coat the meat.

Add potato and cilantro

Fold the parboiled diced potato into the lamb mixture (if using) and cook 2 minutes to integrate. Remove from heat, stir in lemon juice and chopped cilantro. Taste and adjust salt/pepper as needed. Let the filling cool to room temperature before assembling (about 20–30 minutes) so it doesn’t steam the dough.

Make the dough

In a large bowl combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add 3 tablespoons oil or ghee and rub into the flour with your fingertips until mixture resembles coarse crumbs. Gradually add warm water, a tablespoon at a time, and knead until a smooth, slightly stiff dough forms (about 6–8 minutes). You may not need all the water or you may need an extra teaspoon—aim for a non-sticky, pliable dough.

Rest the dough

Coat the dough lightly with the additional 2 tablespoons oil, cover with plastic wrap or a damp towel, and let rest for 30 minutes. This relaxes gluten and makes rolling easier.

Shape wrappers

Divide the dough into 12 equal pieces (roughly 1.25–1.5 inch balls). Roll each ball into an oval about 6 inches long and 4 inches wide, about 1/16 inch thick. Using a sharp knife or a pizza cutter, cut each oval in half lengthwise to make two semicircles. Keep the formed semicircles covered with a damp towel while you work so they don’t dry out.

Form samosa cones

Take one dough semicircle, hold it with the straight edge horizontal. Lightly brush the straight edge with a little oil. Fold the straight edge over to form a cone, overlapping slightly so you have an open-top cone with a straight seam. Press the seam to seal (you may wet the seam with a little water if needed). Ensure the cone is sealed at the side but open at the top for filling.

Fill and seal

Spoon about 2 tablespoons of cooled lamb filling into the cone. Do not overfill; leave about 1/4 inch at the top. Fold the top edges inward and pinch or press to seal the opening, forming a triangular samosa shape. If needed, use a little water or a flour paste (1 teaspoon flour + 1 tsp water) to help seal edges. Repeat with remaining dough and filling.

Heat oil

Pour vegetable oil into a deep skillet or saucepan to a depth of about 1.5–2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough—if it sizzles and rises steadily, the oil is ready.

Fry samosas

Working in batches (do not overcrowd), gently lower 4–6 samosas into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 4–6 minutes per batch depending on size and oil temperature. Adjust heat to maintain steady frying temperature—too hot will brown the outside before the filling heats through; too cool will make them oily.

Drain and rest

Use a slotted spoon to remove samosas and drain on a wire rack or paper towels. Let rest a few minutes to firm up. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Serve

Arrange samosas on a platter, garnish with fresh cilantro leaves and serve hot with mango or tamarind chutney and lemon wedges.