اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Lamb keema samosas are a definite must every Ramadan. I love all types of samosas from aloo samosas to vegetable samosas to chicken keema samosas, but my favourite HAS TO BE lamb keema samosas. So, in general people do tend to prepare these types of samosas in batches and freeze them ready for Ramadan. I usually make homemade samosa dough for all my samosas as no one in my family really likes the pastry sheet samosas, but you could just as easily use the pastry sheets and make the triangular samosas or spring rolls even.
This lamb keema filling tastes delicious and flavourful. It will make approximately 30 samosas, but obviously that will depend on how much you fill your samosas up. Personally, I do prefer quite a high ratio of filling to pastry, but obviously that is up to personal preference. Keep it in mind that when you add the filling into the samosa make sure you don’t fill it too much because otherwise that will cause the samosa to tear.
There are so many different samosa dough recipes out there. As a general rule they are all pretty similar. The only thing that I do differently is that I add in my oil first and then mix rather than adding them both together. I do this to ensure that the oil is properly incorporated into the dough. This is what helps you get that kind of bubbly samosa. Trust me, try it. I usually do leave the dough to rest for at least 30 minutes, but it’s not really essential.
I cook my pastry because sometimes I feel like the inside doesn’t really cook properly. However, if you want to you can omit this step. If you do then you don’t need the samosa paste you can just use water to seal the top edge. When you make the cone, you should ensure that the corner and the seals are all properly glued together because when you are frying you will end up with the samosa exploding in the fryer. That would not be good. I have a YouTube video that shows you how to fold the samosa properly.
I really want to try to make a baked samosa recipe because all of this frying is not good for anyone. I will see how it goes though. I have so many things on my list of things to make and half the time it doesn’t work out. I have been trying to perfect my marble cake recipe, and I have almost done it now and I can’t wait to share because it looks so gorgeous, and it requires minimal effort (sort of anyway!).
These lamb keema samosas are the perfect Ramadan appetizer for iftar.
Lamb Keema Samosas
Lamb keema samosas are a common Pakistani delicacy that can be found on every street corner. This simple lamb samosa recipe shows you how to make a lamb somosa that filled with a fragrant lamb keema samosa filling. These golden and crispy meat samosas are the ultimate delicious snack and the perfect showstopping appetizer. Serve this meat samosa recipe with a full Pakistani meal or even pack them into your lunchbox for a quick lunchtime treat. Make the perfect triangular shaped flaky pastry lamb samosa recipe in the comforts of your own home.
- For Samosa Dough:
- 400g Plain Flour
- 40ml Vegetable Oil
- 2 tsp Salt/Namak
- 100ml Water
- For Filling:
- 2 tbsp Vegetable Oil
- 1 Onion/Pyaz (finely diced)
- 1 tsp Cumin Seeds/Jeera
- 500g Potatoes/Aloo (boiled)
- 50g Frozen Peas/Matar
- 1 tsp Salt/Namak
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Chilli Flakes
- 1 tsp Garam Masala
- 2 Green Chillies/Hari Mirch
- Coriander/Dhaniyaa (finely chopped)
- For Samosa Paste:
- 25g Plain Flour
- 30ml Water
- In a bowl combine the plain flour, salt, and oil
- Mix until the flour forms a breadcrumb like texture
- Mix and knead until a smooth dough forms
- Cover with a tablecloth and set aside to rest
- In a pan add the mince, finely diced onions, finely chopped garlic, salt and the finely chopped green chillies
- Cook on medium heat for 3-4 minutes until the colour of the mince changes
- Cover and cook on medium heat for 20 minutes
- Add the chilli flakes and the dried fenugreek leaves
- Cook the spies for 6-8 minutes
- Add the potatoes and mix to combine
- Cover and cook on medium heat for 10-12 minutes until the potatoes have softened
- Add the frozen peas and cook for a further 4-6 minutes
- Add the crushed cumin seeds and the finely chopped coriander
- Cook for 2-3 minutes
- Set filling aside and allow to completely cool
- In a small bowl combine the flour and water to make a thick paste
- Take the dough and make small smooth balls with it – depending on personal preference you can make about 10 dough balls
- Roll the dough ball into a circle
- Transfer on to frying pan and cook on low heat for 30 seconds on one side until small bubbles begin to form – do not overcook it
- Cut the circle into half and use the paste to seal the edges and create a cone
- Add in the cooled mixture and seal the top edge with the paste
- Deep fry the samosas on medium heat for 6-8 minutes until golden brown on both sides
- Your lamb keema samosas are ready!