50 min

    These stuffed savoury pastries are a traditional Indian favourite. Lamb and spices are cooked together to create a mouthwatering filling for the easy to make pastry. The recipe may seem complex, but it's actually fairly simple. Enjoy!

    164 people made this

    Serves: 30 

    • 250g plain flour
    • 1/2 teaspoon salt
    • 30g butter
    • 4 tablespoons water
    • 1L oil for deep frying
    • 30g butter
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • 2 green chillies, chopped
    • 1 tablespoon fresh root ginger, chopped
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon chilli powder
    • 350g minced lamb
    • 1 teaspoon salt
    • 2 teaspoons garam masala
    • 1 1/2 tablespoons fresh lemon juice

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a medium bowl, mix flour, salt and butter until the mixture resembles fine breadcrumbs. Pour in water, using more (up to approximately 60ml) 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 frying pan to 190 degrees C.
    3. Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chillies and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chilli powder, lamb and salt. Cook until the lamb 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 10cm circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb 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 kitchen roll. Serve warm.

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    Reviews in English (33)


    A simple and excellent recipe. Easy to make and results were excellent. I increased the chilli powder to 1 teaspoon but that was a personal preference. I would recommend this recipe to all who like restaurant quality samosas  -  19 Jan 2012


    a little complicated recipe maybe to complicated for a novice cook . Also it was not hot enough, I would recommend 3 red chilli's and a whole tea spoon of strong chilli powder and if you like it hot my recommendation is 4 chilli's and 1 1/2 tea spoons of strong chilli powder.  -  13 May 2014


    Really easy to make and was loved by all. Great recipe!!  -  16 May 2011