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
  • ½ tsp. garam masala
  • ½ tsp. ground coriander
  • ¼ tsp. red pepper flakes
  • 6 oz. ground lamb
  • ¼ tsp. ground black pepper
  • ½ cup frozen peas
  • ½ 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 3–4 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 1–2 minutes on each side until golden brown. Drain on plates lined with paper towels and serve warm.