Keema Samosa (2) Recipe
Crisp triangular turnover shells stuffed with ground lamb, green peas, herb and spices.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Samosa wrappers & finishing
Keema (ground lamb) filling
Sealing paste
Method
Samosa wrappers & finishing
- 1
Make dough
In a mixing bowl combine 1.5 cups all-purpose flour and 1/2 tsp salt. Add 2 tbs vegetable oil and rub into the flour until mixture resembles coarse crumbs. Gradually add about 1/4 cup cold water, mixing until a soft, non-sticky dough forms. Knead 2–3 minutes to a smooth ball. Cover with a damp cloth and rest at room temperature for 20–30 minutes.
- 2
Divide and roll
After resting, divide the dough into 6 equal pieces (to make 2 samosas, you will use 2–3 wrappers; extra dough can be refrigerated). Roll each piece into a small ball, then flatten into discs and roll into thin ovals about 1.5–2 mm thick. If making triangular samosas traditionally, cut each oval in half across the middle to form two semi-circles (each semi-circle becomes one cone).
- 3
Keema (ground lamb) filling
- 4
- 5
Sauté onion, ginger and garlic
Add 1/2 medium finely chopped yellow onion and sauté 3–4 minutes until softened and beginning to brown. Add 1 tsp grated ginger, 2 minced garlic cloves and 1/2 finely chopped green chili; cook 1–2 minutes until aromatic.
- 6
Cook the keema
Add 8 oz ground lamb to the pan, breaking it up with a spatula. Cook over medium-high heat 5–7 minutes until browned and most moisture has evaporated.
- 7
Spice the meat
Stir in 1/4 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp ground cumin and 1/4 tsp red chili powder (or paprika) plus 3/4 tsp salt. Cook 1–2 minutes to toast the spices and coat the meat.
- 8
Add peas and finish
Add 1/2 cup green peas and 2 tbs chopped cilantro. If using frozen peas, add a splash (1–2 tbs) of water, cover and cook 2–3 minutes until peas are tender. Remove whole spices (cinnamon stick, bay leaf, cardamom pods) if desired. Stir in 1 tsp lemon juice, taste and adjust seasoning. Let mixture cool to room temperature before filling (about 10–15 minutes).
Sealing paste & assembly
- 9
Make sealing paste
Mix 1 tsp flour with 1 tsp water to a smooth, slightly thick paste. This will act as glue to seal samosas.
- 10
Form cones
Take one dough semi-circle. Fold the straight edge over to form a cone (bring the two corners of the straight edge together) and seal the long edge with the flour paste, leaving the cone open at the top. Repeat for remaining wrappers.
- 11
Fill and seal
Spoon about 2–3 tablespoons of the cooled keema filling into each cone (do not overfill). Brush the open edge with the flour paste and pinch to seal, ensuring there are no gaps. Repeat to make 2 samosas (you will produce extra depending on wrapper count). Keep assembled samosas covered to prevent drying.
- 12
Fry samosas
Heat oil to 350°F (175°C). Carefully lower samosas, 2–3 at a time, into hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 3–5 minutes. Maintain moderate heat so samosas cook through without burning.
- 13