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Samosas

SUBMITTED BY: Kimber PHOTO BY: Amanda

"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!"
RECIPE RATING:
The reviewer gave this recipe 18 stars. This recipe average a 3.9 star rating.
Read Reviews (13)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
Original recipe yield 30 samosas

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 cup water
  •  
  • 1 quart oil for deep frying
  •  
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 green chile peppers, chopped
  • 1 tablespoon fresh ginger root, chopped
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 3/4 pound ground lamb
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • 1 1/2 tablespoons fresh lemon juice

DIRECTIONS

  1. 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.
  2. Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  3. 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.
  4. 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.
  5. 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.

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by CZECHHEIDI
This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2003 by SEIRRAC
This recipe is GREAT. Even though I don't typically choose to eat lamb, I liked this. I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2005 by MANJU331
I used ground turkey instead of the lamb and it was excellent!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2005 by Wickster
Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by DAQUIL
I was hoping to get the taste of the samosas that I had some years ago, but using this recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2004 by Lizzy
This is delicious. I've made it several times now for my guests and each time they get eaten... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2006 by Rich
These were a lot of work and they didn't come out right. I'll update after giving it another try MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by Erica
It does take a bit of work, and my stuffing wasn't quite as good as I hoped. But the dough... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2006 by Sola
You know, this was good, but not great. I did change a couple of things-- ground beef instead... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2006 by LAURSAVVY