These are deep-fried lamb samosas made with spring roll pastry sheets and a spiced filling of ground lamb, peas, and fresh cilantro. The whole batch takes about 75 minutes and makes 4 samosas — enough for a solid starter or a light meal when served with rice or a salad alongside. Ground lamb holds up well to bold spices and stays juicy inside the crispy shell, which is the main reason to use it here over leaner proteins.
What makes this version work
Two things matter most here. First, cooling the filling completely before you wrap. Hot filling creates steam inside the pastry, which softens it during frying and gives you a soggy pocket instead of a crispy one — give it at least 15 minutes on a plate. Second, the flour-and-water paste seal. It sounds fussy but it’s the only thing keeping the seams closed in hot oil; a loose edge will open up and flood the inside with grease. Press each sealed edge firmly and let it sit for a minute before the samosa goes in the oil. The lamb itself is the right protein for this — its fat content keeps the filling from drying out during the 8–10 minute cook, and it absorbs the cumin, coriander, and garam masala better than a leaner mince would.
Substitutions that actually work
- Ghee vs. oil: Ghee adds a nuttier flavor to the filling, but neutral vegetable oil works fine. Don’t substitute butter — the milk solids can scorch at medium heat.
- Spring roll pastry: If you can only find egg roll wrappers, they work but fry up slightly thicker and chewier. Phyllo is too thin and tears when folded into triangles.
- Frozen peas: No need to cook them before adding — thawed is enough. Fresh peas need 3–4 minutes in the pan or they stay starchy.
- Ginger paste: Equal amount of freshly grated ginger is a direct swap. Dried ground ginger is not a good substitute here — the flavor is flat by comparison.
What can go wrong
- Oil temperature too low: If the oil isn’t at 180°C (350°F) when the samosas go in, they absorb oil instead of crisping. Use a thermometer, or test with a small scrap of pastry — it should sizzle and rise within 3 seconds.
- Overfilling: Too much filling makes the triangles hard to seal and they burst in the oil. One heaped tablespoon per samosa is the practical limit with spring roll sheets.
- Lamb not fully cooked before wrapping: The frying step (3–4 minutes) is not long enough to finish raw meat. The lamb must reach 160°F (71°C) in the pan before the filling is wrapped. Check with an instant-read thermometer if you’re unsure.
- Pastry sheets drying out: Spring roll sheets crack when they dry. Keep unused sheets covered with a damp kitchen towel while you work through the batch.
- Seams opening mid-fry: This usually means the paste was too thin or the edge wasn’t pressed long enough. Make the paste thick — closer to a soft dough than a slurry — and hold each seam for 10 seconds after pressing.
Storage and reheating
Cooked samosas keep in the fridge for up to 3 days in an airtight container. To reheat, use an oven at 375°F (190°C) for 8–10 minutes or an air fryer at 350°F (175°C) for 5–6 minutes — skip the microwave, which turns the pastry soft and chewy. You can also freeze them after frying: arrange in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F for 15 minutes. If you want to prep ahead, the filling keeps well in the fridge for 2 days before wrapping, which makes assembly much faster on the day you plan to serve them.
Spiced Minced Lamb Samosas
Ingredients
Filling
250 g ground lamb (minced lamb) - preferably from a butcher for freshness
1 tbsp ghee - or vegetable oil
1 small onion - finely chopped
2 cloves garlic - minced- 1 tsp ginger paste
1 tsp cumin- 1 tsp coriander powder
- 0.5 tsp red chili powder
0.25 tsp garam masala - optional, for extra warmth
100 g peas - frozen, thawed
1 tbsp cilantro - fresh, chopped
Pastry
- 8 sheets spring roll pastry - thawed if frozen
1 tbsp all purpose flour (plain flour Australia and UK) - mixed with 2 tbsp water to form a paste
Instructions
Prepare the Filling:
- Heat the ghee in a non-stick pan over medium heat. Add the finely chopped onion and sauté until golden brown, stirring occasionally. Introduce the minced garlic and ginger paste, cooking until aromatic.
- Add the minced lamb to the pan, stirring to break apart. Cook until browned and cooked through, approximately 8-10 minutes.
- Stir in the cumin powder, coriander powder, red chili powder, and optional garam masala. Mix well to ensure even seasoning. Cook for another 2-3 minutes.
- Add the peas and cook for an additional 2 minutes. Finish with fresh cilantro and salt to taste. Allow the filling to cool before assembling the samosas.
Assemble the Samosas:
- Cut each spring roll pastry sheet in half to form two rectangles. Place a spoonful of the filling on one end and fold into a triangular shape, sealing the edges with the flour paste.
Fry the Samosas:
- Heat oil in a deep pan to 180°C (350°F). Fry the samosas in batches until golden and crisp, approximately 3-4 minutes. Drain on paper towels.
Notes
Nutrition
FAQ
Can I bake these instead of frying?
Yes, but the result is noticeably different — baked spring roll pastry goes crisp in patches rather than evenly golden. Brush each samosa thoroughly with oil and bake at 400°F (200°C) for 20–22 minutes, flipping once halfway through.
How do I turn these into a more filling meal?
Serve two samosas per person with a side of basmati rice and a simple cucumber-yogurt raita — that combination adds protein from the yogurt and enough carbs to make it a complete dinner. A chickpea salad on the side also works well and adds fiber without much extra effort.
Can I make the samosas ahead and fry them later?
Yes — assemble and refrigerate them (covered, in a single layer) for up to 24 hours before frying. Don’t stack them or the pastry sticks together and tears when you separate them.
My filling tastes bland after cooking — what happened?
Ground lamb needs salt added at the end of cooking, not before, and the amount matters more than people expect. Taste the filling before you wrap and season it properly — under-salted filling stays flat no matter how much spice is in it.
Can I use ground beef or chicken instead of lamb?
Ground beef (80/20) is the closest swap and works well with the same spice mix. Ground chicken works too but is leaner, so add an extra half-tablespoon of ghee or oil to the pan to prevent the filling from drying out, and make sure it reaches 165°F (74°C) before wrapping.
What to cook next
- Savory Lebanese Lamb Pastries
- Moroccan Lamb Apricot Briouats
- Gourmet Lamb Sausage Rolls
- Golden Colombian Beef Empanadas
