Meat Samosa Recipe

In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Mix well.

Add 2 tbsp vegetable oil (or ghee) and rub into the flour with fingertips until the mixture resembles coarse crumbs.

Gradually add cold water, about 1 tbsp at a time, and bring the dough together until smooth and firm but pliable. You’ll likely use about 1/4 cup (adjust as needed).

Knead briefly for 2–3 minutes, cover with a damp cloth or plastic wrap, and let rest for 30 minutes.

Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.

Add 1 tsp cumin seeds and 2 crushed green cardamom pods. Sauté 20–30 seconds until aromatic.

Add 1 cup finely chopped onion and cook 4–5 minutes, stirring occasionally, until softened and beginning to brown at the edges.

Stir in 1 tsp ginger paste and 1 tsp garlic paste; cook 30–45 seconds until fragrant.

Add 1 cup ground beef or lamb. Break up with a spatula and cook 6–8 minutes until browned and no pink remains. Drain excess fat if needed, leaving a little for flavor.

Mix in 1 cup boiled mashed potato to bind the meat. Stir thoroughly to combine.

Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp red chili powder, and 1 tsp salt. Cook 2–3 minutes to allow the spices to bloom and integrate.

Taste and adjust seasoning. Stir in 2 tbsp chopped cilantro and 1 tsp lemon juice. Remove from heat and let the filling cool to near room temperature (about 15–20 minutes).

Prepare a sealing paste by mixing 2 tbsp flour with 1 tbsp water into a smooth paste; set aside.

Divide the rested dough into 8 equal portions (for medium samosas). Roll each portion into a smooth ball, then flatten into a 4–5 inch diameter circle on a lightly floured surface.

Using a knife or pizza cutter, cut the circle in half to form two semicircles.

Take one semicircle, brush the straight edge with the flour paste, then fold the semicircle into a cone by bringing the straight edges together, overlapping them to seal and pressing gently to shape a cone. Ensure the open end of the cone is large enough to fill.

Fill each cone with 2–3 tablespoons of the cooled meat-potato filling. Do not overfill—leave space to seal the open edge.

Brush the open edge with the flour paste and fold/press to seal tightly. Tuck the seam gently so the samosa holds its triangular shape. Repeat to make 8 samosas.

In a deep, heavy-bottomed pan or deep-fryer, heat about 3–4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly but not burn immediately.

Fry samosas in batches (2–3 at a time depending on pan size) for 5–7 minutes, turning occasionally, until golden brown and crisp on all sides. Maintain oil temperature between 320–360°F to cook evenly without burning.

Use a slotted spoon to remove samosas and drain on paper towels. Let rest 2–3 minutes before serving.

Serve hot or warm with mint chutney or tamarind chutney. Samosas are best eaten within a few hours of frying for optimal crispness.