Lamb & Rosemary Samosas

These samosas are well worth the effort. Once you´ve nailed how to make and shape the pastry, you can fill these delights with pretty much anything! I love to serve mine with a cucumber and mint raita, alongside a beer or two.


For the filling 

(makes 9 samosas)

  • 1 tbsp oil
  • 300g lamb mince
  • ½ onion – diced
  • 3 garlic cloves – crushed
  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 sprigs of rosemary


  1. Heat the oil in a medium sized frying pan on a medium heat. Add the onion, rosemary, garlic and fry for 5 minutes until soft.
  2. Add the lamb and cook through until the meat has turned brown.
  3. Add the remaining ingredients and cook for a further 5 minutes.
  4. Remove from the heat and leave to cool before filling the samosas.


For the pastry

  • 225g plain flour
  • 60ml water
  • 4 tbsp rapeseed oil
  • ½ tsp salt
  • 500ml sunflower or vegetable oil for frying


  1. Mix all the ingredients together in a large bowl to form a dough.
  2. Knead the dough for around 5 minutes until soft and smooth.
  3. Shape into a ball, wrap in cling film and chill in the fridge for 40 minutes.


Assembling the samosas

  1. Remove the pastry from the fridge and divide into 9 equal pieces.
  2. Roll each piece into a 10cm diameter circle and cut in half. Each semicircle is one samosa.
  3. Use your finger to brush some water along the straight edge of one semicircle – this will help to seal the samosa.
  4. Bring the 2 corners together to form a cone shape. Seal along the straight edge.
  5. Fill the cone with the lamb mixture (without the rosemary sprigs). Pinch the tops closed and seal again with water.
  6. Repeat the process for the remaining samosas and place in the fridge for 30 minutes.
  7. Heat the oil in a saucepan on a medium to high heat. Once the oil is hot, drop a few samosas into the pan.
  8. Fry the samosas for 7 minutes or until golden brown.
  9. Remove the samosas and place onto kitchen roll to soak up the excess oil.
  10. Enjoy hot or cold!

For more samosa inspiration, check out my potato and pea filling recipe here.


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