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The starter, From around the world

Lamb samosas

Lamb samosas are a crispy appetizer for 6 people, filled with spiced ground lamb and peas, served with a yogurt, cilantro and lime sauce. They take 50 minutes of active work, with the filling and folding done the night before so only baking is left on the day. Medium difficulty, about €2.40 per person, and the key is not overfilling them so they stay sealed while baking.

Nice crispy samosas, filled with lamb and mild spices, with a fresh cilantro sauce on the side.

Lamb samosas
For
6 people
Work
50 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.40
Calories per person
310 kcalcalculated by Kiloach, your weight coach

Under the crisp, golden pastry, the lamb filling simmers slowly with onion, garlic and ginger, seasoned with cumin, ground coriander and a touch of cinnamon. Peas add a little sweetness and color to the mix. The yogurt sauce, with fresh cilantro and lime, cools down each bite and balances the spices without covering them up.

This is a great starter for a dinner party with a bit of a change of scenery, or to kick off a family meal with something different from the usual. They're eaten with your hands, easy to share over a long aperitif or served as a seated starter, and kids tend to love dipping their own triangles into the cool sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 12 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 15 min

The night before, make the whole filling, fold the samosas, and keep them chilled on a covered tray. Just before guests arrive, quickly blend the yogurt and cilantro sauce. At serving time, brush the samosas with melted butter, bake them for 15 minutes until golden, and bring them to the table hot.

The ingredients

6 people

Butcher

  • Ground lamb 450 g

Fruits and vegetables

  • Onions 2
  • Garlic 2 cloves
  • Fresh ginger 1 tsp
  • Fresh cilantro 1 bunch
  • Lime 1

Pantry

  • Cuminoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Frozen foods

  • Frozen peas 100 g

Dairy

  • Brick pastry sheets 8
  • Butter 40 g
  • Greek yogurt 250 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cook the onions, garlic and ginger, add the lamb and spices, and brown the meat while breaking it up with a spoon. 12 min

    Let the meat get really browned, that's where the flavor comes from.

  2. Add the peas, season, and let the filling cool completely.

    A warm filling softens the pastry sheets.

  3. Cut the pastry sheets into strips, spoon on some filling, and fold into a triangle like folding a flag.

    Keep the sheets under a damp towel, they tear easily once they dry out.

  4. Arrange the samosas on a tray, cover with plastic wrap, and refrigerate.

    Slip a sheet of parchment paper between layers so they don't stick together.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the sauce by blending the yogurt, cilantro, lime and a pinch of salt.

    Taste and adjust the lime, the sauce should be bright and punchy.

When it's time to serveThe final touches, right in front of your guests.

  1. Brush the samosas with melted butter and bake at 200°C until golden, then serve hot. 15 min

    Flip them halfway through baking so they brown on all sides.

Our tips to get it right

  • Work with one pastry sheet at a time and keep the rest under a damp towel, they dry out fast in open air and crack when you try to fold them.
  • Drain the filling well before stuffing the triangles, too much fat or liquid soaks through the pastry and weakens it during baking.
  • If you've never folded samosas before, practice on one or two sheets before starting the batch, the flag fold comes quickly once you get the hang of it.

The variations

  • Swap the lamb for ground beef for a milder flavor, the spices work just as well with it.
  • For a vegetarian version, replace the meat with mashed potatoes and small diced carrots, cooked with the same spices.
  • For kids, cut back the cinnamon to a light pinch and serve the sauce on the side, they often like dipping their own samosas.

What to serve it with

  • A grated carrot salad with cumin
  • Sweet mint tea
  • A small side of mango chutney

Storage

Raw samosas keep for 24 hours in the refrigerator, well wrapped on their tray. They freeze very well uncooked, and can go straight from the freezer into the oven with a few extra minutes of baking. The yogurt sauce keeps for 2 days in the refrigerator in a sealed container.

Questions about this recipe

Can I use phyllo dough instead of brick pastry?

Yes, layer two buttered phyllo sheets together for enough strength to hold the filling. The texture will be more flaky than crackly, but it still works well.

How do I keep the samosas from bursting open while baking?

Don't overfill them, and press the last fold firmly underneath the triangle. A bit of water or egg white on the last edge helps seal it shut.

Can I pan fry the samosas instead of baking them?

Yes, in a little hot oil, turning them regularly until golden on all sides. It takes about 8 to 10 minutes over medium heat.

How many samosas should I plan per person as a starter?

Plan on 3 to 4 samosas per person for a generous starter, a bit fewer if the meal already has several courses. This recipe makes about 16 pieces from the 8 pastry sheets.

Can lamb samosas be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make lamb samosas?

Allow 1 h 30 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in lamb samosas?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does lamb samosas cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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  • Prepared the day before
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480 kcalcalculated by Kiloach

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