Mutton Samosa | Lamb Samosa | Keema Samosa

A special recipe for #Ramadan for all those celebrating! These lamb/mutton/keema samosa are so tasty and such a crowd pleaser! Great for Iftar and/or any other event/gathering. I've shared how to make cocktail/mini samosas in the video below, so do watch it for some additional tips!

Here is what you'll need:


1 lb of ground lamb
1/2 cup of onions
1/2 tsp of grated ginger
1-2 tsp of garlic paste
1 cups of potatoes, pre-boiled
chili to taste
2 tsp of garam masala
1/2 tsp of turmeric
1 tsp of paprika or chili powder
1 tsp of cumin seeds (jeera)
1 tbsp oil
salt to taste
cilantro to garnish

1 cup of chapati flour/whole wheat flour
1/2 cup of all-purpose flour
1 tsp of carom seeds (Ajwain)
1-2 tsp of ghee
salt to taste
water - enough to make a stiff dough. Will vary depending on flour etc.

Samosa frying:

Enough oil for deep frying


On high heat, add oil in a non-stick pan. Add onion and pinch of salt to help saute the onions for 1 minute.
Add ginger/garlic/chili paste and saute for 30 seconds.
Add all the spices and saute for 30 seconds.
Add ground lamb and break into small pieces are you mix.
Add potatoes, and salt to taste. Mix and break up the potatoes into smaller pieces if desired.
Optionally, add half the cilantro for some depth of flavor.
Saute for 10-15 minutes or until the mix is not soggy and all moisture has evaporated.
Let mix cool completely to room temperature.


Grind carom seeds. Add to flour mix along with the salt.
Add the ghee and mix into flour. Rub between hands to mix until your flour mix is reminiscent of bread crumbs.
Add enough water to make a stiff, yet smooth, dough.
Knead for a few minutes and let rest for 10 minutes.


Roll dough into a log and cut into golf ball size dough balls.
Roll out dough into oval shape (1/8 of an inch thick) using ghee or oil to stop from sticking.
Cut into two equal pieces and make a cone out of one piece by sticking the straight edges together.
Fill in cavity of the cone with a couple of tablespoons of cooled mixture.
Seal all the edges and repeat the steps until all the samosas are formed.
Heat oil on medium heat and drop in one of two samosas at a time. Do not overcrowd pan.
Flip and move around samosas until golden brown and drain onto a plate lined with paper towels.
Serve while warm with your favorite chutney!

These are excellent with some Sriracha sauce as well!

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