Entree: India – Hyderabad / Telangana – कीमा समोसा ➤ Kīma Samosā (Spiced minced meat stuffed triangular pastry, deep-fried until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- Dough:
  - 2 cups (250 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 3 tbsp (45 ml) vegetable oil
  - 1/2 cup (120 ml) warm water, plus more as needed
- Filling:
  - 1 lb (454 g) ground lamb
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (2 g) cumin seeds
  - 1 medium onion, finely chopped (approx. 5 oz / 150 g)
  - 1 tbsp (15 ml) ginger-garlic paste
  - 2 green chilies, finely chopped
  - 1/2 tsp (1 g) turmeric powder
  - 1 tsp (2 g) Kashmiri chili powder or regular chili powder
  - 1 tsp (2 g) ground coriander
  - 1 tsp (2 g) garam masala
  - 1/2 cup (75 g) frozen peas, thawed
  - 2 tbsp (8 g) fresh cilantro, chopped
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) salt, or to taste
- For sealing and frying:
  - 1 tbsp (15 ml) all-purpose flour mixed with 2 tbsp (30 ml) water to make a paste
  - 3–4 cups (720–960 ml) vegetable oil for deep-frying

Instructions

1. Step 1: Make the dough by combining flour and salt in a bowl, stirring in 3 tbsp (45 ml) oil until crumbly; add warm water gradually and knead to a firm but pliable dough. Cover and rest 30 minutes.
2. Step 2: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add cumin seeds and let sizzle about 20 seconds.
3. Step 3: Add chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes.
4. Step 4: Stir in ginger-garlic paste and green chilies; cook 1–2 minutes until raw aroma dissipates.
5. Step 5: Add ground lamb, breaking it up with a spoon. Cook over medium-high heat until no longer pink and most moisture evaporates, about 8–10 minutes.
6. Step 6: Stir in turmeric, chili powder, ground coriander, garam masala, and salt; cook 2–3 minutes to bloom the spices.
7. Step 7: Add peas and cilantro, cook another 2 minutes; finish with lemon juice. Adjust seasoning and remove from heat to cool completely.
8. Step 8: Divide rested dough into 8 equal portions. Roll each into a 6-inch (15 cm) oval, cut in half to form two semi-circles. Take one semi-circle and form a cone by folding the straight edge and sealing with the flour paste.
9. Step 9: Fill each cone with 2–3 tbsp (30–45 g) cooled keema filling, press out excess air, and seal the open edge with flour paste, ensuring a tight seal. Repeat for all samosas.
10. Step 10: Heat oil in a deep pan to 350°F (175°C). Fry samosas in batches, turning occasionally, until golden brown and crisp, 4–6 minutes. Drain on paper towels and serve hot with chutney or lemon wedges.