Lamb Kheema Samosa (2 Pcs) Recipe

Prep

Peel and finely dice the potato; thaw peas if frozen. Finely chop the onion, green chili, cilantro, and mince garlic and ginger.

Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Add the chopped onion and sauté 3–4 minutes until translucent and beginning to brown at the edges.

Stir in the minced garlic, ginger and chopped green chili; cook 30–45 seconds until aromatic.

Increase heat to medium-high and add the ground lamb. Break it up with a spatula and cook 4–6 minutes until the meat is mostly browned and any liquid evaporates.

Add the diced potato and peas. Sprinkle ground coriander, ground cumin, turmeric, red chili powder, and salt. Mix well to combine.

Lower heat to medium, cover and cook 6–8 minutes, stirring once, until potatoes are tender and lamb is fully cooked. If mixture looks dry, add up to 1 tbs water to help cook and bind.

Uncover, stir in garam masala and amchur (or lemon juice). Cook 1 minute more to let flavors meld. Taste and adjust salt/chili. Remove from heat and fold in chopped cilantro. Let the filling cool completely to room temperature (important to prevent soggy pastry).

In a bowl, combine 125 g all-purpose flour and 0.25 tsp salt. Add 1 tbs ghee or oil and rub it into the flour with fingertips until mixture resembles coarse breadcrumbs.

Gradually add 45 ml ice-cold water and bring the dough together. Knead briefly 1–2 minutes until smooth but firm. Cover with a damp cloth and rest 20 minutes.

Make a sealing paste by mixing 1 tbs flour with 1 tbs water to a thick paste; set aside.

After dough has rested, divide into 2 equal portions (this recipe yields two medium samosas). Roll each portion into a smooth ball. Lightly dust with flour and roll each ball into an oval about 5–6 mm thick and roughly 15–18 cm long.

Cut the oval in half lengthwise to create two semi-circles. Take one semi-circle with the straight edge facing you. Fold the straight edge into a cone by bringing the straight edge ends together and overlapping slightly, sealing the long edge with a little sealing paste to form a cone. Press seam firmly so cone holds shape.

Fill the cone with half of the cooled keema mixture (for each cone use about 110–120 g filling), leaving a small gap at the top so you can seal it. Do not overfill—there should be room to press the top edges together.

Moisten the open edges of the cone with the flour paste and pinch/seal the top tightly so there are no openings. Ensure all seams are well sealed. Repeat the process to make the second samosa.

If you prefer stovetop-baked/air-fried, brush lightly with oil and bake at 200°C (390°F) for 18–22 minutes turning once until golden; otherwise proceed to deep-fry directions.

Pour oil into a heavy-bottomed pan to a depth of about 3–4 cm and heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of dough; it should sizzle and rise steadily without browning immediately.

Gently slide one samosa into the oil seam-side up and fry on medium heat. Fry 3–4 minutes on the first side until set, then carefully turn and fry another 2–3 minutes, adjusting heat so the samosa cooks through and becomes evenly golden brown without burning.

Fry the second samosa similarly. Remove samosas with a slotted spoon and drain on paper towels for 1–2 minutes to remove excess oil.

Let samosas rest 2–3 minutes (they’ll crisp further as they cool slightly). Serve hot with tamarind chutney and mint-coriander chutney.

Place 2 samosas on a plate with 1–2 tbs each of tamarind and mint chutney on the side. Optionally garnish with a sprinkle of chopped cilantro and a wedge of lemon. Enjoy immediately.