You are currently viewing Mickledore – Lamb Samosa Recipe

Mickledore – Lamb Samosa Recipe

Lamb Samosa


For Dough:

We used spring roll wrappers, available in the frozen section at major supermarkets.  Slice into 1/3d or 1/2 depending on the size of samosa you are after.  The filling needs to be cooled before you fill and roll.

 If you want to make the whole recipe from scratch,  you can make the dough and roll thin!

  • – 1 cup of plain flour or 130 g
  • – ½ tsp. of cumin seeds
  • – ¼ tsp. of salt
  • – 3 tbsp. of oil
  • – water to knead the dough, around ½ cup

For Filling:

  • – 2tbsp. of vegetable oil
  • – 2tsp. of cumin seeds
  • – 1 ½   medium onion, peeled and finely chopped
  • – 1tsp of ginger, finely chopped
  • – 1tsp of garlic, chopped
  • – 200g of lamb mince
  • – ½ tsp. of chilli powder
  • – ¼ tsp. turmeric
  • – ½ tsp. of salt (adjust to taste)
  • – ½ tsp. garam masala
  • – Handful of fresh coriander, chopped
  • – 1 green chilli, finely chopped (optional)
  • – handful of frozen peas


Method for the dough:

  1. Mix together flour, cumin seeds and the salt.
  3. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour.
  5. Start adding water, little by little and mix to form a stiff dough. Don’t overwork the dough, it should be firm.
  7. Cover the dough with a moist cloth and let it rest for about an hour. I usually soak a sheet of kitchen roll in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.

Method for the filling:

  1. Heat the oil in a medium saucepan. Add the cumin seeds and fry for 1 minute.
  3. Then, add 2/3 rds. of the chopped onion and fry for about 5 minutes.
  5. Add the ginger and garlic. Fry until onions are slightly brown.
  7. Add the lamb mince, and fry for about five minutes.
  9. Add the chilli powder, turmeric, salt and garam masala, and mix well.
  11. Continue to brown the mince, stirring it now and again to avoid it sticking to the bottom.
  13. Add the peas, green chilli and the rest of the onions.
  15. Cook until peas are soft.
  17. Then, add the fresh coriander.
  19. Remove from the heat, and allow to cool completely before using to fill the samosas.

Assembling and cooking:

  1. Now divide the dough into golf size balls, roll into a thin round circle.
  3. Heat a frying pan/tawa. Once heated place the rolled-out shape on the pan for a few seconds on one side only. Lift it out and set aside.
  5. Cook each of the remaining rolled circles and place in a pile.
  7. Cut through the pile to make each one into halves.
  9. Make a runny flour paste with a tablespoon of flour and water.
  11. To shape the samosas, bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
  13. Fill the samosa with the lamb filling (around 1 to 2 tbsp). Don’t overfill the samosa.
  15. Now apply the flour paste again around the edges of the cone to seal it. Pinch the edges and seal the samosa.
  17. Heat the oil in a pan and shallow fry until golden brown and crisp.
  19. Serve with green chutney (see separate recipe)