Lamb Samosas

Lamb Samosas


  • 2 c maida flour (if unavailable substitute 2 c. all purpose flour)
  • 3 t garam masala
  • salt
  • 1 t turmeric
  • 1/2 t pepper
  • 1 1/2 t chili powder
  • 2 T vegetable oil
  • water
  • 8 ounces lean lamb, ground
  • 1 T Ghee or oil
  • 3/4 c finely minced onion
  • 1 t minced garlic
  • 2 t fresh minced ginger
  • lemon juice
  • 1 to 2 T chopped fresh cilantro
  • 3/4 c cooked peas
  • oil for deep frying
  • mint chutney


Yield: 30. Sift flour and 1 t. garam masala into a bowl. Add 1 t. salt, 1/2 t. each of turmeric, pepper and chili powder, vegetable oil and enough water to make a stiff dough. Knead until smooth. Wrap in plastic and set aside for 20 minutes. Saute meat in oil or ghee until brown. Add onion garlic and ginger and fry for two minutes. Add remaining garam masala, 1/2 t. turmeric and 1 t. chili powder.Stir, flavor with lemon juice and salt to taste and add cilantro and peas. Allow filling to cool completely. Roll dough thinly cut into 15 pieces of 5-inch rounds and cut each round in half, Place filling in the center and fold over. Pinch edges together to make a triangular pastry. Deep fry them puppies until golden brown. Serve HOT with mint chutney.

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