Easy and Authentic Indian Lamb Samosa with Mint Yoghurt Dip

This is an easy and authentic, spicy lamb and potato samosa recipe, using pastry sheets (you can also use filo / puff pastry!). It is packed with flavour and super delicious, using my aloo keema matar filling. I put one of these together in less than 10 minutes and fried, but you can also put these in the air fryer or oven and they will still come out deliciously!

Why this recipe is a star?

• Easy and quick: We are using pastry sheets for this recipe, making it a easy lamb samosa recipe that you can whip up together in less than 20 minutes. I am using my keema filling for this samosa (which is also super easy to whip up!). You can also use filo pastry (puff pastry) and this recipe will still come out excellently.
• Authentic lamb samosa recipe: Even though we are not making our pastry sheets from scratch, trust me, these are still the real deal and exactly how they taste in the restaurants and how my mother makes them. The pastry sheets are just for the convenience really and you’re still going to get the nice crunch and burst of flavour from these! This is an especially great recipe if you have mince lying around and want to make something more interesting instead of just a spag bol!
• Spicy lamb samosa recipe: My lamb samosa filling recipe here has a bit of a kick to it, but a samosa wouldn’t be a good samosa without at least a little bit of heat. I explain in more detail in that recipe on what seasonings you can adjust to make it more or less spicy, so be sure to give it a good read if you’re making your keema from scratch.

What are samosas? What are lamb samosas?

Samosas are essentially a pastry with a spiced filling, the filling can either be (like here), a lamb keema filling, a vegetable filling, or some other keema samosa filling. It can be super varied in nature, but a good samosa recipe will have a delicious crunch and a soft interior.

One of my favourite ever things to pair a samosa with is a masala chai, or karak chai. It is, for good reason, one of the most famous South Asian snacks.

Many friendships and bonds have been harnessed and developed over a samosa and chai!

Lamb samosa ingredients?

• Pastry sheets: You can find this in your local Asian grocery store, or alternatively you can use a puff pastry instead! Either way, this will be delicious. I have tried making a lamb samosa with both a pastry sheet and puff pastry sheet and have been incredibly satisfied on both occasions!
• Keema filling: You can find the recipe and full list of ingredients to lamb samosa filling recipe here. If you have made this according to my recipe, you will have lots left over, I used the leftovers to make this incredible samosa recipe.
• Flour mix: This is what you are going to use to stick the samosa together once you have wrapped it and it is absolutely essential to make this!

But that’s it really, aren’t recipes so satisfying when you only require three ingredients!?

How to make lamb samosas, a step by step guide.

See my instructions below and also my step-by-step pictures!

1. Lay out your samosa and bring one edge to the corner of the other side of the samosa. There will be a bit of an excess hanging off, but don’t worry about this, it’s going to help create a pocket to place your keema filling in.
2. Hold that fold in place and then flip to the other side to create another fold.
3. While holding the initial fold together, create a pocket. Again you might have some excess coming outside of the pastry sheet, but don’t worry!
4. Lift the samosa pocket up.
5. Place your keema filling in to the top and put the samosa pocket down.
6. Gently place any keema filling back into the pocket, if it has slipped out and brush the remaining samosa pastry with your flour and water mix. This is going to help the excess samosa pastry stick together.
7. Wrap the excess samosa pastry around the samosa and if necessary, you might need to add some more flour water to the excess bits of pastry and ensure everything has stuck down really well.
8. You have a perfect triangle shape now!

Expert tips?

• Practice makes perfect: I would highly recommend having a few trial samosas before you make the ones that you might want to serve to guests. I mean you could also serve your trial ones as I am sure those would be edible too, albeit maybe not the perfect triangular shape as mine certainly weren’t!
• Keema filling: Make your keema filling a day or so in advance and you can reheat the filling in the pan. This will be just as fresh and delicious!
• Serve this with chutney: This is great with either a red tamarind samosa sauce, or a mint yoghurt dip!

Recipe for mint and coriander yoghurt dip

I made a similar mint yoghurt dip with my palak paneer pakoras, and it hits the spot, every single time!

1. Peel 3 cloves of garlic and roughly chop them up, also roughly chop up your mint leaves and coriander leaves. If you’re not a fan of coriander though, leave them out!
2. In a blender add one tbsp of yoghurt, half of your chopped garlic cloves and all of your mint leaves and coriander. Give that a blend so that the garlic, mint and yoghurt are mixed together well. You can also add oil or water to loosen up the chutney mix.
3. In a bowl put together three tablespoons of plain yoghurt, add your blended mint-yoghurt sauce and mix together well.
4. (Optional, for garnish and if you want to be fancy) For the desi chilli-oil, heat together some olive oil in a pan, add in two dried chilli’s, some chilli powder and a little bit of turmeric. Once combined well and toasted, top your chutney off with the oil. You can also garnish the chutney with chopped coriander or mint, this gives it a nice pop of colour!