Lamb Samosas

If you prefer, use ground beef in the filling. Samosas are traditionally made with a pastry dough consisting of flour, salt, water, and ghee.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Medium

Serves: 6


  • 2 Tbsp. plus 2 cups peanut oil, divided
  • 1 cup diced onions
  • 2 scallions, sliced
  • 2 garlic cloves, minced
  • 1⁄2 tsp. garam masala
  • 1⁄2 tsp. ground coriander
  • 1⁄4 tsp. red pepper flakes
  • 6 oz. ground lamb
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 cup frozen peas
  • 1⁄2 tsp. turmeric powder
  • 1 cup diced boiled potatoes
  • 1 tsp. kosher salt
  • 1 package (1 lb.) thawed puff pastry dough


  • Heat 2 tablespoons of oil in a wok to medium heat. Add the onions, scallions, and garlic and cook until translucent, about 5 minutes.
  • Stir in the garam masala, coriander, and red pepper flakes.
  • Add the lamb and cook while breaking the meat up into crumbles. Once browned, approximately 3 to 4 minutes, add in the black pepper, frozen peas, and turmeric. Stir the mixture around for an additional minute.
  • Add the potatoes and salt. Mix well so that all items in the wok have incorporated together. Remove from heat and cool.
  • Cut the puff pastry dough into 18 squares. Taking 1 square of dough at a time, place a heaping spoonful of filling in the center. Fold over to create a triangle. Pinch and crimp the edges of the triangle to thoroughly seal. Continue with the remaining ingredients.
  • Heat the remaining oil in a wok to 350°F. In batches, fry the samosas for 1 to 2 minutes on each side until golden brown. Drain on plates lined with paper towels and serve warm.