Spiced Lamb or Beef Samosas
Delight your friends and family with these delectable Spiced Lamb or Beef Samosas, a quintessential Indian snack that combines a rich and savory meat filling enveloped in a crisp, flaky pastry. Perfect for parties, appetizers, or a cozy evening at home, these samosas are bursting with flavor, featuring aromatic spices of ginger, garlic, and curry. Serve them hot with mint chutney or yogurt for a refreshing contrast. Once you master this recipe, you can easily customize the filling to include your favorite ingredients!
6
Servings
400
Calories
12
Ingredients
Ingredients
Fresh ginger
2 teaspoons (grated (or 1 teaspoon ground ginger))
Cloves
3 small
Ground lamb or ground beef
1 lb
Onions
2 large (thinly sliced)
Ghurum masala
1 tablespoon (to be stirred in after cooking the filling)
Curry powder
1 tablespoon
Salt
1 teaspoon
Oil
as needed (for cooking meat filling)
Unbleached flour
2 cups
Salt
3/4 teaspoon
Oil or clarified butter
1 1/2 tablespoons
Water
1/2-3/4 cup
Instructions
1
In a mixing bowl, sift together the flour and 3/4 teaspoon of salt until well combined.
2
Create a well in the center of the flour mixture and pour in the oil and half of the water. Mix briskly to combine, gradually adding more water until the dough is slightly moist and holds together.
3
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic. Cover with a damp towel and let it rest while you prepare the filling.
4
For the meat filling, crush the ginger and garlic together.
5
In a large skillet or pan, heat a bit of oil. Add the sliced onions and sauté until softened and translucent.
6
Add the ground lamb or beef to the pan and cook until well browned. Stir in the crushed ginger, garlic, curry powder, 1 teaspoon of salt, and whole cloves. Simmer the mixture for about 30 minutes, stirring frequently. If the meat is too lean, you can add a little extra oil to prevent sticking.
7
Once the meat is cooked and flavorful, drain any excess fat and remove the pan from heat. Stir in the ghurum masala just before assembling the samosas.
8
To shape the samosas, take pieces of the prepared dough (keeping the remaining dough covered) and roll them into balls.
9
Roll each ball into a circle about 1/10 of an inch thick (approximately 5 inches in diameter). Cut each circle in half.
10
Place a spoonful of meat filling on one half of each circle, then fold the other half over to form a triangle. Ensure the filling is securely encased.
11
To seal the samosas, brush a little water along the edges of the dough and pinch together firmly with your fingers to close.
12
In a large pan or skillet, heat about 2 inches of oil to 375°F (190°C). Carefully place the samosas in the hot oil and fry until golden brown and crisp on both sides, about 3-4 minutes. Drain on paper towels before serving.
13
Serve hot with your favorite dipping sauces like mint chutney or yogurt dip.
Nutrition Information
20g
Fat
40g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Lamb or Beef Samosas?
They are a quintessential Indian snack featuring a savory meat filling wrapped in a crisp, flaky pastry.
What type of meat is used in this recipe?
This recipe calls for either 1 lb of ground lamb or ground beef.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How many servings does this recipe make?
This recipe makes 6 servings.
What are the nutritional values for fat and protein?
Each serving contains 20g of fat and 20g of protein.
What ingredients are needed for the samosa dough?
The dough requires 2 cups of unbleached flour, 3/4 teaspoon of salt, 1.5 tablespoons of oil or clarified butter, and 1/2 to 3/4 cup of water.
How long should I knead the dough?
You should knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
Does the dough need to rest?
Yes, cover the dough with a damp towel and let it rest while you prepare the filling.
How should the ginger and garlic be prepared?
The ginger and garlic should be crushed together before being added to the pan.
Can I substitute fresh ginger with ground ginger?
Yes, you can use 1 teaspoon of ground ginger instead of 2 teaspoons of grated fresh ginger.
What spices are used in the meat filling?
The filling uses fresh ginger, cloves, curry powder, salt, and ghurum masala.
When should I add the ghurum masala?
Stir in the ghurum masala just before you begin assembling the samosas, after the meat has finished cooking.
How long does the meat filling need to simmer?
The meat mixture should simmer for about 30 minutes, stirring frequently.
How should the onions be prepared?
You should use 2 large onions that are thinly sliced and sauté them until softened.
Should I drain the fat from the meat?
Yes, once the meat is cooked, you should drain any excess fat before removing the pan from the heat.
How thick should the dough be rolled?
Roll the dough into circles about 1/10 of an inch thick, approximately 5 inches in diameter.
How do I prepare the dough circles for filling?
Cut each 5-inch dough circle in half to create two semi-circles.
How do I shape the samosas?
Place a spoonful of filling on one half of the dough circle, then fold the other half over to form a triangle.
How do I seal the samosa edges?
Brush a little water along the edges and pinch them together firmly with your fingers to close.
What is the ideal temperature for frying?
The oil should be heated to 375°F (190°C) before frying.
How much oil is needed for frying?
Use a large pan or skillet with about 2 inches of oil.
How long do the samosas take to fry?
Fry the samosas for about 3-4 minutes until they are golden brown and crisp on both sides.
What should I do after frying the samosas?
Drain them on paper towels to remove excess oil before serving.
What are the recommended dipping sauces?
Serve them hot with mint chutney or a yogurt-based dip.
What type of flour is used?
The recipe specifies using 2 cups of unbleached flour.
What can I do if the meat is too lean?
You can add a little extra oil to the pan while cooking the meat to prevent sticking.
How much carbohydrate is in a serving?
There are 40g of carbohydrates per serving.
Is there any sugar or fiber in this recipe?
The provided data indicates that fiber and sugar levels are not specified or null.
Are there any specific tags for this recipe?
Tags include Indian cuisine, appetizer, snack, ground meat, and fried snacks.
Can I customize the filling?
Yes, the recipe description notes that once you master the basics, you can easily customize the filling with your favorite ingredients.