Samosas

    (47)
    50 mins

    These stuffed savoury pastries are a traditional Indian favourite. Minced lamb and spices are cooked together to create a mouthwatering filling for the easy-to-make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!


    43 people made this

    Ingredients
    Serves: 30 

    • Dough
    • 2 cups plain flour
    • 1/2 teaspoon salt
    • 30g butter
    • 1/4 cup (60ml) water
    • Filling
    • 4 cups (1 litre) oil for deep frying
    • 30g butter
    • 1 small onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 green chillies, chopped
    • 1 tablespoon ginger, chopped
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon chilli powder
    • 350g lamb mince
    • 1 teaspoon salt
    • 2 teaspoons garam masala
    • 1 1/2 tablespoons (20ml) fresh lemon juice

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to 1/4 cup (60ml)) if necessary to make a smooth dough. Pat into a ball, place on a lightly floured surface and knead for 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
    2. Heat oil in a large, deep frying pan to 190 degrees C.
    3. Melt butter in a medium saucepan over medium-high heat. Stir in onion, garlic, chilli and ginger. Cook for 5 minutes, or until onions are golden brown. Stir in turmeric, chilli powder, lamb and salt and cook until the meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking for 5 minutes, then remove from heat.
    4. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 10cm circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb mixture. Dampen top and bottom edges of cones, and pinch to seal.
    5. Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

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    Reviews and ratings
    Global ratings:
    (47)

    Reviews in English (33)

    by
    45

    This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes, peas, and carrots. I also used apple juice instead of lemon juice.  -  30 Dec 2003  (Review from Allrecipes US | Canada)

    by
    13

    This recipe is GREAT. Even though I don't typically choose to eat lamb, I liked this. I would also recommend trying it with other ground meats. Perfect blend of spices, and given that it's a somewhat lengthy process the end result is worth the time. Also - we had to add a lot of extra water to get the dough to be able to be kneading, probably more than twice as much water as is called for in the recipe. This is kid friendly when it comes to making the samosas - but not the frying parts of course.  -  19 Nov 2001  (Review from Allrecipes US | Canada)

    by
    12

    Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more water than called for. Otherwise, finished product is fabolous.  -  08 Nov 2005  (Review from Allrecipes US | Canada)

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