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Meat Samosa Recipe

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4.8 from 5 reviews

This Meat Samosa recipe features crispy, golden pastry filled with a savory spiced ground beef or lamb mixture. Perfect as an appetizer or snack, these deep-fried delights combine fragrant Indian spices with tender meat and optional peas for a satisfying bite. Serve hot with mint chutney or tamarind sauce for authentic flavor.

Ingredients

Dough

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 3 tbsp oil or melted ghee
  • About ½ cup water, as needed to form a firm dough

Meat Filling

  • 1 lb ground beef or lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 green chili, finely chopped (optional)
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chili powder
  • Salt and black pepper to taste
  • 2 tbsp chopped cilantro
  • ½ cup green peas (optional, fresh or frozen)
  • 2 tbsp oil

For Frying

  • Vegetable oil, for deep frying

Instructions

  1. Make the Dough: In a large bowl, combine the flour and salt. Add the oil or melted ghee and rub it into the flour using your fingertips until it resembles coarse crumbs. Gradually add water a little at a time while kneading until a firm, smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the Filling: Heat 2 tablespoons of oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, grated ginger, and chopped green chili, sautéing for another minute. Add the ground meat and cook until browned, breaking it up with a spoon, about 7 to 10 minutes. Mix in the cumin, garam masala, coriander, turmeric, chili powder, salt, and black pepper. If using, add the green peas and cook for an additional 2 to 3 minutes. Turn off the heat and stir in the chopped cilantro. Allow the filling to cool completely before assembly.
  3. Assemble the Samosas: Divide the dough into 8 to 10 equal balls. Roll each ball into an oval or circle and cut each in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edge with a little water. Fill the cone with about 1 to 2 tablespoons of meat filling. Moisten the open edge with water and press firmly to seal the samosa. Repeat with remaining dough and filling.
  4. Fry the Samosas: Heat vegetable oil in a deep pan over medium heat to about 350°F (175°C). Deep fry the samosas in batches, turning occasionally, until they are golden brown and crispy, about 5 to 6 minutes per batch. Remove and drain on paper towels.
  5. Serve: Serve the hot samosas with mint chutney, tamarind sauce, or your favorite dipping sauce.

Notes

  • For a vegetarian version, substitute the meat with mashed potatoes and green peas with appropriate spices.
  • Ensure the oil temperature is consistent for even frying and to avoid soggy samosas.
  • Let the filling cool completely before filling the dough to prevent the samosas from becoming soggy.
  • You can freeze assembled samosas before frying; fry directly from frozen, adding a couple of extra minutes to cooking time.
  • Adjust chili quantity according to your spice preference.

Find it online: https://hotsavors.com/meat-samosa-recipe/