Keema Samosa

The famous Indian samosas, always popular as a starter or finger food for your parties… not an easy preparation but really worth the effort! It will keep for 2-3 days in the fridge.

Ingredients (for 2)

  • 1 cup ground lamb
  • 1/2 cup wheat flour
  • 1 tsp garam masala powder
  • 1 garlic clove
  • 1 tsp cumin seeds
  • 1 tsp ginger
  • 1/2 onion
  • 1 tbsp mint
  • 2 tbsp coriander / cilantro
  • 1 tbsp vegetable oil
  • 1 cup oil for frying
  • salt


  • Mix the flour with salt and cumin seeds, add water in small quantities and half of the vegetable oil, and knead it well to a soft dough
  • Cover the dough and let it rest for 1 hour
  • In the meantime, heat the remaining vegetable oil in a skillet and stir fry onion and garlic until golden brown
  • Add ground lamb, garam masala powder and ginger, and stir fry over medium heat for 7-8 minutes
  • Add chopped mint and coriander leaves and a pinch of salt, give it a good stir, turn off the heat and keep warm (covered)
  • When ready to prepare the samosa, cut the dough into pieces and roll them out to form discs, roughly the size of pancakes
  • Cut the discs in two and fold them to form cones
  • Fill the cones with the lamb and seal the upper side (a few drops of water will help seal the cones)
  • Heat the oil for frying in a skillet and deep fry the samosa over medium heat until golden brown, which is approximately 4-5 minutes
  • Drain the excess oil and serve smoking hot

Best Served With

Mint chutney or chili sauce