Baked Lamb Samosas

I love lamb samosas. You can make them with other types of meat, but why would you? Lamb is delicious and savory, tender and lean. I love Indian food, anyway, curry being one of the first dishes my mom ever taught me to make, so samosas were a natural for me. Most of the recipes I see call for peas, but I have always omitted them. These are great as a snack or an appetizer, or you can build a meal around them.


Baked Lamb Samosa

  • 1lb ground lamb meat
  • 1 onion, minced
  • 2 cloves of garlic, crushed
  • 1 tsp curry powder
  • 1/2 tsp chilli powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp ginger
  • 1 fresh chili pepper, diced
  • 1 tsp chopped mint
  • juice of half a lemon
  • phyllo dough sheets
  1. Saute onion and garlic in oil until aromatic; add other spices and cook until onions are soft. Add the meat, stirring until cooked. Remove from heat and stir in the mint and lemon juice.
  2. Preheat oven to 350°F.
  3. Layer 3 sheets of phyllo dough and halve, lengthwise. Make sure to keep phyllo damp, or it will become brittle! Spoon filling into one end of a half of phyllo, and fold into a triangle. Continue folding until you reach the end, and seal with water.
  4. Place on a baking sheet, brush with oil, and bake until crispy and golden brown.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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