Lamb samosas

Lamb samosas

B.I.Y. Bake It Yourself

You can get samosas anywhere these days, which is ace, because when I was little they were more of a rare and exotic treat. There’s nothing like fresh samosas, though, so have a go at making these. They really are delicious and are another excuse to muck about with filo pastry. This recipe is made with ready-made filo, as it is much thinner and far easier to use than filo you make yourself. This spiced lamb recipe is a good starter version that will hopefully show you how easy it is to fold samosas up and in what proportion to add the filling. Make these for a buffet and watch them get hoovered up.


Quantity Ingredient
100g new potatoes
3 tablespoons vegetable oil
2 litres vegetable oil, to deep-fry
1 onion, finely chopped
2cm root ginger, finely chopped
1 red chilli, finely chopped
1 teaspoon sea salt
200g minced lamb
1 teaspoon garam masala
1/2 teaspoon cumin seeds
2 garlic cloves, crushed
1 carrot, finely chopped
1 bunch coriander, finely chopped
75g frozen peas
1 tablespoon plain flour, plus more to dust
250 g packet ready-made filo pastry

Tool kit

Quantity Ingredient
deep-fat fryer, (optional)
cooking thermometer, (optional)
wire cooling rack


  1. Put the new potatoes in a small saucepan of boiling water and cook for 15 minutes, then drain and leave to cool.
  2. Heat the 3 tablespoons of vegetable oil in a pan over a medium heat and add the onion, ginger, chilli and salt. Fry for 5 minutes until the onion begins to soften. Add the lamb and fry for 5 minutes, turning, until browned. Add the garam masala, cumin, garlic and carrot, mix well and cook for 5 minutes. Dice the potatoes (smaller than 1 cm). Stir into the pan with the coriander and peas, then cover and cook for 5 more minutes. Leave to cool with the lid on, so it doesn’t dry out.
  3. Set a deep-fat fryer to 170°C, or heat a large saucepan filled to a depth of 8 cm with vegetable oil to 170°C on the hob. If you don’t have a cooking thermometer, heat the oil until a small piece of white bread sizzles when dropped in. Keep a careful eye on the pan during frying. Mix the flour to a paste in a small bowl with 2–3 tablespoons of water.
  4. Gently unroll the filo on a lightly floured work surface. Use sharp scissors to cut a sheet into three strips lengthways (about 8 cm wide), then cover with some cling film to stop it from drying out. Take each strip at a time and fold over one corner to make a triangle, then spoon in 1 ½ tablespoons of filling (no more, or your samosas won’t fold up) into the triangle ‘pocket’.
  5. Lay the filled filo on the work surface and fold up the triangle shape as neatly as possible. Before making the final fold, spread flour paste on to the open flap and fold it over to stick the samosa closed. Lay it down seam side up while you make the rest, or the flour paste will stick it to your work surface and you’ll rip it when you pick it up.
  6. Fry the samosas in batches of 3–4 at a time for 3–4 minutes, turning once, or until golden brown. Lay the samosas on a wire cooling rack lined with kitchen paper to soak up the oil while you cook the rest. Eat warm, or store in the fridge for a few days and reheat to serve.


  • This recipe has a level 1 (beginner) difficulty.


  • I always make extra filling, to account for the inevitable scrumping that goes on while it cools. Don’t feel obliged to make lamb; spiced vegetable samosas last longer in the fridge (replace the meat with the same weight of new potatoes). I urge you to get a cook’s thermometer; they’re dead cheap ( just don’t wash them with an abrasive cloth, or you’ll scratch the numbers off ).
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