Keema Samosa (Samoussas à l'Agneau)
Des samoussas triangulaires croustillants farcis d'agneau haché aux oignons, petits pois, gingembre, garam masala et menthe.
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Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake the pastry
Rub the oil into the flour with ½ tsp salt, add the cold water and knead to a firm dough. Rest for 30 minutes.
Cook the keema
Heat 1 tbsp oil and cook the onion for 6 minutes. Add the ginger-garlic paste and chilies for 1 minute, then the lamb, breaking it up. Cook on high heat until browned. Add the spices, peas and 1 tsp salt and cook until completely dry, about 10 minutes. Stir in the herbs and lemon juice and cool completely.
Shape triangles
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Fry
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Make the pastry
Rub the oil into the flour with ½ tsp salt, add the cold water and knead to a firm dough. Rest for 30 minutes.
Cook the keema
Heat 1 tbsp oil and cook the onion for 6 minutes. Add the ginger-garlic paste and chilies for 1 minute, then the lamb, breaking it up. Cook on high heat until browned. Add the spices, peas and 1 tsp salt and cook until completely dry, about 10 minutes. Stir in the herbs and lemon juice and cool completely.
Shape triangles
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Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The earliest samosas eaten in India were filled with meat — medieval chroniclers describe minced meat pastries served at the courts of the Delhi Sultanate.
Keema samosas remain especially popular among Muslim communities, where they're an essential part of the iftar meal that breaks the fast during Ramadan.
⭐ Why It's Famous
Crisp, meaty and fragrant with mint, keema samosas are the original — and many say the best — samosa.
💡 Fun Fact
In Hyderabad and Mumbai, smaller keema samosas made with thin pastry sheets are called 'lukhmi' or 'patti samosa'.
North India, Hyderabad & Pakistan
17.39°N, 78.49°E
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