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My review
Samosas
304
Kimber
"These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!"
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Ingredients
50 m servings 105Original recipe yields 30 servings (30 samosas)
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Directions
{{model.addEditText}} Print- In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
- Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
- Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
- Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 2941 Ratings
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Most helpful positive review
12/30/2003
This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes, peas, and carrots. I also used apple juice instead of lemon juice.
Most helpful critical review
11/8/2005
Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more water than called for. Otherwise, finished product is fabolous.
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12/30/2003
This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes, peas, and carrots. I also used apple juice instead of lemon juice.
11/19/2001
This recipe is GREAT. Even though I don't typically choose to eat lamb, I liked this. I would also recommend trying it with other ground meats. Perfect blend of spices, and given that it's a s...
11/8/2005
Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more water than called for. Otherwise, finished product is fabolous.
10/26/2002
I was hoping to get the taste of the samosas that I had some years ago, but using this recipe didn't do it. Unless you use an awful lot of garam masala, the cost of this multi-spice isn't worth...
12/11/2008
I used another pastry I really liked and added potatoes and more spices, but this recipe is really a great idea on its own.
11/5/2006
It does take a bit of work, and my stuffing wasn't quite as good as I hoped. But the dough recipe was perfect! I think I would use larger circles of dough next time I make this.
3/19/2004
This is delicious. I've made it several times now for my guests and each time they get eaten up very quickly.
10/14/2008
I was having my doubts about the dough mid way through making it. I ended up using more water to get the dough more "elastic" - I was reaching almost a full cup but then I just stopped and dealt...