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Samosas

Samosas

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Kimber

Kimber

These stuffed savory pastries are a traditional Indian favorite. Lamb meat 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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  2. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  3. Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  4. Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tobanj
40

Tobanj

12/30/2003

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.

SEIRRAC
13

SEIRRAC

10/27/2003

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.

Wickster
12

Wickster

11/8/2005

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.

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