Ingredients
Ingredients:
Filling
500g Lamb Mince
200g Potatoes, Peeled and Diced into Small Cubes
200g Peas
1 Large Onion, Finely Diced
2 tbsp Neutral Oil
1½ tbsp Coriander Powder
1½ tbsp Cumin Powder
1 tbsp Lemon Juice
2½ tsp Salt
1 tsp Garlic, Finely Chopped
1 tsp Ginger, Finely Chopped
1 tsp Red Chilli Powder
1½ tsp Green Chilli, Finely Chopped
½ tsp Turmeric Powder
Handful Fresh Coriander, Finely Chopped
Wrapping
40 Samosa Pastry Sheets
2 tbsp Plain Flour
4 tbsp Water
For Frying
Neutral Oil, For Deep Frying
Preparation
Preparation
1. Cook the onions
Heat the oil in a large frying pan over a medium heat.
Add the diced onions along with 1 tsp of the salt. Stir well, reduce the heat to medium-low and cover with a lid.
Cook for around 8–10 minutes until the onions are soft and translucent. Remove the lid, increase the heat to medium and continue cooking until the onions begin to lightly caramelise.
2. Cook the lamb
Add the lamb mince to the pan along with coriander powder, cumin powder, garlic, ginger, red chilli powder, green chilli, turmeric powder, lemon juice, and the remaining salt.
Break up the mince thoroughly and cook until browned with no pink remaining, stirring occasionally.
Taste and adjust the seasoning, if required.
3. Cook the potatoes
Add the diced potatoes and stir through the lamb mixture.
Cover and cook for around 8–10 minutes, stirring occasionally, until the potatoes are almost tender.
4. Finish the filling
Stir in the peas and cook for 2–3 minutes.
Turn off the heat, add the chopped coriander and mix.
Allow it to cool completely before assembling.
5. Make the sealing paste
Mix the plain flour and water together until you have a smooth, thin paste. This will act as the glue to seal the samosas.
6. Fold the samosas
Lay two samosa pastry sheets on top of each other with the long edge facing you.
Fold the bottom left corner diagonally up to the top edge to form an equilateral triangle at the left end of the pastry.
Brush the entire triangular section with the flour paste, then fold the remaining right-hand long strip over the triangle to create a cone.
Fill the cone with 2–3 teaspoons of the cooled filling, taking care not to overfill.
Brush the inside of the remaining pastry strip with more flour paste. Fold it over the open edge of the cone, wrapping it tightly around the filling. Press firmly along the seam to seal, ensuring there are no gaps or holes where the filling could escape during frying.
7. Fry
Heat enough oil for deep frying to 180°C.
Carefully fry the samosas in batches for 1-2 minutes per side, turning occasionally until evenly golden brown and crisp.
8. Drain and serve
Transfer the cooked samosas to a wire rack to drain for a few minutes before serving.
Serve with mint yoghurt, chutney, or your favourite chilli sauce.
Notes:
- The filling can be made up to 2 days in advance and stored in the fridge.
- Alternatively, cook the samosas in an oven or air fryer at 200°C for 10–15 minutes, turning halfway through, until golden brown and piping hot.
- Uncooked samosas can be frozen and defrost overnight in the fridge before frying.