Keema Samosa (Spiced Lamb Samosas)
Crisp triangular samosas filled with minced lamb cooked with onions, peas, ginger, garam masala and mint. The classic iftar snack during Ramadan.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the pastry
Rub the oil and ½ teaspoon of salt into the flour with your fingers until crumbly. Add the cold water and knead for about 2 minutes into a firm, smooth dough, then cover and rest for 30 minutes.
- 250g flour
- 60ml oil
- ½ tsp salt
- 90ml cold water
✅ Done when: dough is smooth, firm, and no longer sticky
Cook the meat filling
Heat the oil in a pan over medium heat and cook the onion for about 6 minutes until soft and light golden. Add the and chilies and cook 1 minute until fragrant, then add the lamb, raise the heat to high, and cook until browned. Stir in the , coriander, chili powder, peas, and 1 teaspoon of salt, and cook over medium heat for about 10 minutes, stirring, until the mixture looks dry. Off the heat, stir in the herbs and lemon juice, then let the filling cool completely before using.
- 1 tbsp oil
- 1 onion
- 1 tbsp
- 2 green chilies
- 400g minced lamb
- 1½ tsp
- 1 tsp ground coriander
- 1 tsp
- 80g green peas
- 1 tsp salt
- 3 tbsp mint and cilantro
- 1 lemon juice
✅ Done when: mixture is dry with no visible liquid
Shape the triangles
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Fry
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Make the pastry
Rub the oil and ½ teaspoon of salt into the flour with your fingers until crumbly. Add the cold water and knead for about 2 minutes into a firm, smooth dough, then cover and rest for 30 minutes.
- 250g flour
- 60ml oil
- ½ tsp salt
- 90ml cold water
✅ Done when: dough is smooth, firm, and no longer sticky
Cook the meat filling
Heat the oil in a pan over medium heat and cook the onion for about 6 minutes until soft and light golden. Add the and chilies and cook 1 minute until fragrant, then add the lamb, raise the heat to high, and cook until browned. Stir in the , coriander, chili powder, peas, and 1 teaspoon of salt, and cook over medium heat for about 10 minutes, stirring, until the mixture looks dry. Off the heat, stir in the herbs and lemon juice, then let the filling cool completely before using.
- 1 tbsp oil
- 1 onion
- 1 tbsp
- 2 green chilies
- 400g minced lamb
- 1½ tsp
- 1 tsp ground coriander
- 1 tsp
- 80g green peas
- 1 tsp salt
- 3 tbsp mint and cilantro
- 1 lemon juice
✅ Done when: mixture is dry with no visible liquid
Shape the triangles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The earliest samosas eaten in India were filled with meat — medieval chroniclers describe minced meat pastries served at the courts of the Delhi Sultanate.
Keema samosas remain especially popular among Muslim communities, where they're an essential part of the iftar meal that breaks the fast during Ramadan.
⭐ Why It's Famous
Crisp, meaty and fragrant with mint, keema samosas are the original — and many say the best — samosa.
💡 Fun Fact
In Hyderabad and Mumbai, smaller keema samosas made with thin pastry sheets are called 'lukhmi' or 'patti samosa'.
North India, Hyderabad & Pakistan
17.39°N, 78.49°E
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