Keema Samosa
Keema Samosa
5 from 10 votes
Prep: 30 minutes
Cook: 15 minutes
Total Time 45 minutes
Servings: 30 samosas
This keema samosa recipe is made with lightly spiced lamb mince encased in a crispy pastry to create delicious samosas that are perfect all year.

Nutrition: per serving



  • 500 g Minced Meat Lamb
  • 100 g Peas Frozen
  • 2 Potatoes
  • 1 Onions
  • 1 tsp Salt
  • 1 tsp Garlic Paste
  • 1 tsp Crushed Chillies
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Cumin Seeds
  • Coriander
  • Spring Roll Pastry Sheets


  • In a pan add the minced meat and cook for a few minutes until the colour changes.
  • Add the diced onions and cook until softened.
  • As the onions are cooking peel the potatoes and cut into small chunks then add into the pan and cook for a few minutes.
  • Add the frozen peas and mix to combine.
  • Add the garlic paste, salt, crushed chillies, chilli powder, coriander powder, and cumin seeds then cook for 5 minutes.
  • Cover with a lid and cook for 15-20 minutes until the potatoes have softened
  • Add the coriander and mix.
  • Allow the filling to cool down and then make samosas with the pastry sheets
  • Cut the pastry sheet lengthwise into 3 or 4 pieces.
  • Place a spoonful of the filling in the centre of each pastry rectangle.
  • Fold the pastry over diagonally to form a triangle and seal the edges with paste. (See Note 1)
  • Deep fry for 3-4 minutes on both sides until golden brown.
  • Serve with yoghurt sauce chutney or for a spicy alternative, with mint chutney.

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