These homemade lamb keema samosas are filled with spiced minced lamb, peas, onions, ginger, garlic, and chilli, then wrapped in a simple ajwain and kasuri methi dough and fried until golden brown. The filling is cooked slowly with aromatic spices, finished with garam masala, kasuri methi, fresh coriander, and lemon juice, then cooled before assembling the samosas. The homemade pastry is sealed with a simple flour paste and fried in batches until crisp and golden.
- Serves: 12 People
- Prep Time: 40 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 475 grams Lamb keema (minced lamb)
- 2 large Onions, finely chopped
- 1 tablespoon Ginger, garlic and chilli paste
- 1 cup Peas
- 2 tablespoons Oil
- 1 tablespoon Cumin seeds
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 1 tablespoon Turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- 1 tablespoon Garam masala
- 1 tablespoon Kasuri methi
- 2 tablespoons Fresh coriander, chopped
- 1 teaspoon Fresh lemon juice
- 3 cups All-purpose flour
- 1 teaspoon Ajwain
- 1 teaspoon Kasuri methi
- 0.5 teaspoon Salt
- 2 tablespoons Oil or ghee
- 1 cup Water, as needed for dough
- 3 tablespoons All-purpose flour for sealing paste
- 0.5 cup Water for sealing paste
- 4 cups Oil for deep frying
For Dressing
Nutritional Information
-
Calories
390 kcal -
Fat
20 g -
Carbohydrates
38 g -
Protein
16 g -
Fiber
4 g -
Sugar
3 g -
Sodium
430 mg
Procedure
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5 minutesMark As Complete
Cook the Onions
Heat two tablespoons of oil in a large pan over medium heat and add the cumin seeds. Roast them briefly until fragrant, then add the finely chopped onions, asafoetida, and salt. Cook for about five minutes, stirring occasionally, until the onions soften and begin to turn lightly brown.
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5 minutesMark As Complete
Add Aromatics and Spices
Add the ginger, garlic, and chilli paste to the browned onions and cook until the raw aroma disappears. Add the turmeric, Kashmiri chilli powder, coriander powder, and cumin powder, then stir well to coat the onion mixture. Cook briefly so the spices become fragrant without burning.
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10 minutesMark As Complete
Cook the Lamb
Add the lamb keema to the pan and mix thoroughly with the onion and spice mixture. Break up the mince with a spoon so there are no large lumps, then reduce the heat to low. Cover the pan and cook, stirring occasionally, until the lamb is thoroughly cooked and the mixture is well combined.
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10 minutesMark As Complete
Add the Peas
Stir the peas into the cooked lamb mixture and cover the pan again. Continue cooking on low heat, stirring occasionally, until the peas are tender and the filling is cooked through. The total cooking time for the lamb mixture should be about thirty minutes, with the finished filling relatively dry.
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5 minutesMark As Complete
Finish the Filling
Turn off the heat and add the garam masala and crushed kasuri methi to the lamb filling. Stir in the fresh coriander and a small amount of lemon juice for brightness. Mix well, then transfer the filling aside and allow it to cool completely before assembling the samosas.
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10 minutesMark As Complete
Make the Dough
Combine three cups of all-purpose flour with ajwain, kasuri methi, and salt in a mixing bowl. Add two tablespoons of oil or ghee and rub it through the flour until the mixture becomes crumbly. Gradually add water and knead until you have a smooth, firm dough that is neither too soft nor too hard.
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20 minutesMark As Complete
Rest the Dough
Lightly coat the dough with a little oil and place it in the bowl. Cover it with a clean tea towel and leave it to rest for about twenty minutes. Resting allows the flour to hydrate and makes the dough easier to roll and shape without becoming overly soft.
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3 minutesMark As Complete
Prepare the Sealing Paste
Place three tablespoons of all-purpose flour in a small bowl and gradually add water. Stir until you have a smooth, thick paste without lumps. Keep the paste nearby while assembling the samosas so it can be used to seal the dough securely.
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10 minutesMark As Complete
Shape the Dough
Divide the rested dough into small balls roughly the size used for a medium roti. Roll each ball into a medium-sized thin round, keeping the thickness even throughout. Continue rolling the dough portions until you have enough wrappers ready for filling.
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15 minutesMark As Complete
Fill and Seal
Place a portion of the cooled lamb keema filling in the centre of each rolled dough round. Fold the dough around the filling to form a samosa shape, then brush the edges with the flour paste and press firmly to seal. A fork can be pressed lightly along the sealed edge to create a simple decorative pattern.
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5 minutesMark As Complete
Heat the Oil
Heat enough oil for deep frying in a large, heavy-based pan. Bring the oil to a hot frying temperature before adding the samosas, making sure there is enough room to cook them without overcrowding the pan. The oil should be hot enough to brown the pastry steadily without burning the outside.
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10 minutesMark As Complete
Fry the Samosas
Carefully place a batch of filled samosas into the hot oil and allow them to fry without immediately turning them. Once the pastry begins to change colour, turn the samosas over and continue frying until both sides are evenly golden brown and crisp. Fry in batches so the oil temperature remains steady.
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5 minutesMark As Complete
Drain and Serve
Remove the golden brown samosas from the oil and place them on a plate lined with paper towels to drain excess oil. Continue frying the remaining batches in the same way until all the samosas are cooked. Allow them to cool slightly before serving while the pastry remains crisp and the lamb filling is hot.
