41 Ratings
  • 4 star values: 17
  • 5 star values: 17
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 1

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!

Kimber
Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

105 calories; 7.3 g total fat; 12 mg cholesterol; 135 mg sodium. 7.2 g carbohydrates; 2.9 g protein; Full Nutrition


Reviews (29)

Read All Reviews

Most helpful positive review

Rating: 5 stars
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.
(47)

Most helpful critical review

Rating: 1 stars
10/23/2012
These did not turn out well at all! When I placed them in the oil they fell apart. Also the filling was too pungent and overpowered by the ginger root. I would suggest ginger powder.
(4)
41 Ratings
  • 4 star values: 17
  • 5 star values: 17
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 1
Rating: 5 stars
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.
(47)
Rating: 5 stars
10/27/2003
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 somewhat lengthy process the end result is worth the time. Also - we had to add a lot of extra water to get the dough to be able to be kneading probably more than twice as much water as is called for in the recipe. This is kid friendly when it comes to making the samosas - but not the frying parts of course.
(15)
Rating: 3 stars
11/08/2005
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.
(13)
Rating: 5 stars
02/24/2005
I used ground turkey instead of the lamb and it was excellent!!
(9)
Rating: 2 stars
03/10/2003
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 it.
(9)
Rating: 4 stars
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.
(8)
Rating: 5 stars
03/19/2004
This is delicious. I've made it several times now for my guests and each time they get eaten up very quickly.
(6)
Rating: 4 stars
11/05/2006
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.
(6)
Rating: 2 stars
10/15/2008
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 with it as is for fear up messing up the entire recipe. The meat (beef not lamb) cooked fine. Smelled even better. But when I had to add it to 4" "half circles" I laughed. No way that can be done is such a small tiny bit of space (not without taking an hour to assemble them/using all the dough called for). So I started making bigger circles but half way through THAT I noticed that the "completed" ones sitting out waiting to be fried were oozing some liquid. They were not by any means full or stuffed. But the oiliness from the beef makings made the seals open. I tried to fix them but I made it worse. Next time someone might take the time to follow their own recipe and make sure the instructions are well written and yield good results. I'm now going to try and find a recipe to use for that left over samosa beef
(5)