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Lamb samosas


  • 2 tablespoons sunflower or Olive Oil

  • 300 g lamb finely chopped or minced

  • 1 Onion peeled and chopped

  • 1 teaspoon ground Cumin

  • 1 teaspoon ground Coriander

  • salt and freshly ground black pepper

  • 100 g peas fresh or frozen

  • 1 tablespoon chopped fresh Coriander

  • 5 sheets Filo pastries measuring 25cm/10inx50cm/20in

  • 1 free range Egg beaten


  • 1.

    Heat sunflower or olive oil in a frying pan. Add the lamb, onion and ground spices. Season with salt and freshly ground black pepper and cook for about ten minutes without a lid until the lamb is just cooked and the juices from the lamb have evaporated from the pan.

  • 2.

    Add the peas and mix well.

  • 3.

    Remove the pan from the heat and add the chopped coriander and season with salt and freshly ground black pepper again to taste. Set aside for a minute to let the lamb cool.

  • 4.

    Lay the filo pastry out on a clean board and cut in half lengthways, then in half once more widthways, so that you have four rectangles from each whole sheet. Cover all the pieces of filo with a barely damp tea towel (to prevent them from drying out).

  • 5.

    Place one sheet of filo pastry lengthways in front of you. Pile a dessertspoon of the lamb

  • 6.

    Mixture onto the end closest to you. Roll the pastry from the end closest to you,

  • 7.

    Once, then fold in both the long sides and then roll over and over, away from you,

  • 8.

    Into a little parcel. Brush the finishing edge with a little of the beaten egg to seal

  • 9.

    And then place on a baking tray. Brush the finished samosa with beaten egg and

  • 10.

    Repeat the process until no pastry and meat remains.

  • 11.

    These can be prepared earlier in the day up to this point and chilled in the fridge.

  • 12.

    To cook, place the baking ray with the samosas into an oven preheated to 220C/425F/Gas 7 for 10-12 minutes until golden brown in colour.

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