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Crispy keema samosas

Super crispy and crunchy on the outside, and chock full of juicy spiced minced lamb.



  • 1/2 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 1/2 tablespoon ground fennel
  • 1 teaspoon cayenne chilli powder
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 1 pound minced lamb
  • 1/2 cup frozen peas
  • Salt, to taste
  • 1/4 cup fresh coriander
  • Large frozen spring roll wrappers
  • All purpose flour
  • Vegetable oil, for frying


  1. Heat a large frying pan on medium heat and add oil.
  2. Once the oil is hot, tip in onions and sauté until translucent and soft.
  3. Add fennel and chilli, and sauté for one minute to slightly toast spices.
  4. Then add the grated ginger and garlic, and cook for 10 to 15 seconds to soften.
  5. Increase heat to high and add the lamb.
  6. Cook for five to seven minutes breaking the meat apart until just cooked, and a little moisture still resides in the pan.
  7. Add peas, and salt to taste and warm through for a minute.
  8. Remove the pan from heat, and stir in the coriander.
  9. Mix together a few tablespoons of flour with enough water until thick glue-like paste forms.
  10. Allow spring roll wrappers to thaw in packaging, and cut the square into three even rectangles.
  11. From one rectangle, peel away two sheets together which will form the pastry for the samosa.
  12. Fold in the bottom right corner towards the center of the pastry and fold over so that a straight line forms.
  13. Spread glue on a folded portion of the pastry, and pull the bottom left corner of the wrapper towards the center of the pastry to create a cone.
  14. Press down firmly so that the two pieces stick together.
  15. Lift up the cone, and fill it with about one to two tablespoons of Keema mixture.
  16. Smear glue over the pastry flap, fold over and press down to create a samosa triangle.
  17. Repeat with remaining wrappers and Keema. This recipe makes 30 to 40 samosas.
  18. Heat three inches of oil in a wok to 375° F, and gently lower in samosas, a few at a time, ensuring not to crowd the pan.
  19. Cook for three to four minutes, turning often until crispy and golden on the outside.
  20. Drain on a paper towel, and serve hot with mint coriander chutney. Enjoy!

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