Reach Indians and South East Asians living in Australia

Lamb Samosa Recipe

 Lamb Samosa Recipe

Indians are extremely fond of samosas. These triangular treats are probably the favourite street food of northern India. You can prepare them at home, especially when it’s raining outside, prepare samosas and serve them with a hot cup of tea. Mouth-watering, isn’t it? Now add a little twist, instead of ‘aaloo samosa’ (potato samosa) or mix veg samosa, try lamb samosas. They taste really good and you will be surprised to realise how easy it is to make them at home.Samosa-recipe


Name of the Ingredient

Quantity Required

Minced Lean Lamb


Olive Oil

1 tablespoon

Onion (finely chopped)



2 teaspoon

Garlic Cloves (crushed)


Turmeric Powder

1 teaspoon

Garam Masala

1 teaspoon

Ground Cumin

2 teaspoon

Caster Sugar

1 teaspoon


65ml (1/4 cup)

Frozen Peas

1/2 cup

Lemon Juice

2 tablespoon

Parsley (chopped)

1/4 cup

Puff Pastry

4 sheets

Egg (beaten)




  • Take a pan (preferably a non stick one), put oil in it and heat on medium flame. When the oil is heated add cumin and then onion, garlic, garam malasa, salt, sugar and turmeric powder. Cook for the next 3 minutes and then add the meat. You can use a wooden spatula or a spoon to break the mince even further. Keep stirring all the while. Cook for another 5-7 minutes until the stuffing becomes golden brown.
  • Now add water to the mixture and also add lemon juice and peas. Let it boil for some time and then simmer the flame. Let the mixture cook properly and allow the liquid to evaporate. Add parsley and stir a little. Now remove the pan from the stove and let the mixture cool off completely.
  • Next step involves preheating the oven at 200°C. Meanwhile, take 2 trays and line them with baking powder. Now arrange sheets of pastries on a cutting board and cut 9x8cm circles. On each circle, put a spoonful of the stuffing mixture and then fold the edges of the samosa with the help of little water on the corners. You can pinch and roll the edges to make sure that stuffing does not trickle out. Place the samosas on the baking trays.
  • Cover the samosas with a thin layer of beaten egg and bake for 10-12 minutes. Swap the trays after 10 minutes and then bake for another 10 minutes. The samosas should turn out to be puffed and golden brown in colour. Serve hot with chutney.

Sumit Panwar

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