Keema Samosa
Keema Samosa
4.92 from 12 votes
Lamb mince and spices encased in crispy pastry to make delicious samosas that are brilliant all year round. A classic street food starter made in the comfort of your own home. This homemade snack is perfect for Ramadan and dinner parties.
Keema Samosa

Keema Samosa! Just the name alone sends a ripple of excitement across my taste buds. But let’s not jump ahead, because every culinary masterpiece has a story, and this one originates from the Indian subcontinent.

Blending the deep-rooted traditions of Indian cooking with the modern need for quick and easy-to-make food, the Keema Samosa is an embodiment of culinary excellence.

While the origin of Samosa is heavily debated, we can safely say that the addition of Keema (minced lamb) elevates it to a whole new level of deliciousness.

In terms of the recipe’s difficulty, I’d say it’s a moderately easy endeavour. If you’ve sautéed, folded, and fried before, then you, my friend, are good to go.

So, let’s talk variations. Yes, the beauty of the Keema Samosa lies in its flexibility.

Don’t like lamb? No problem. You can switch it out for minced chicken, or beef, or even go vegetarian with minced soya. The peas are also interchangeable with finely chopped carrots or spinach for an extra layer of complexity.

Now, I know what you’re thinking: “Is it snack time yet?” Hold your horses, we’ve got some flavour-packed spices to discuss.

The robust combination of spices like crushed chillies, coriander powder, and cumin seeds make this treat a riot of flavours. In fact, they’re the real MVPs that impart an incredible depth to the lamb mince.

But what’s a Keema Samosa without its ‘piece de resistance’ — the pastry sheets? These flaky pieces of heaven are what make or break your Samosa experience.

They are the carriers of the meaty treasure inside, and they have to be perfect. Trust me, if you get this right, you’re halfway to becoming a Samosa connoisseur.

To make things a little bit more interesting, this recipe calls for potatoes. Oh yes, the humble spud elevates the texture and offers a delightful contrast to the meaty Keema. The combination of potatoes and peas, swathed in an array of spices and wrapped in a crispy shell, makes this an irresistible delicacy.

Whether it’s the looming deadlines that are driving you crazy or the freezing winter nights that have you hankering for something warm and comforting, the Keema Samosa is your go-to indulgence.

And don’t forget, these little pockets of joy are not just a snack; they’re a celebration of flavours, culture, and the joy of cooking. Now let’s get that apron on and make some delicious Keema Samosas, shall we?

What Ingredients to Use & Why

Now, when it comes to Keema Samosa, each ingredient has a special role to play, blending into a harmonious symphony of flavours and textures.

In this particular rendition, we’ll delve deep into why each ingredient is crucial and how it contributes to the overall deliciousness of the dish. But don’t worry, if you’re missing one or two from your pantry, I’ve got you covered with some handy alternatives.

Lamb Mince (Keema): The star of our show is, without a doubt, the lamb mince. Lamb’s rich, earthy flavour melds beautifully with the spices, creating a meaty core that’s both luscious and satisfying.

If lamb isn’t your thing, you can easily switch it out for minced chicken, beef, or even a plant-based alternative like minced soy for a vegetarian twist.

Peas: Ah, the humble pea. It adds a pop of sweetness and colour, balancing out the rich, spiciness of the lamb mince. If you’re not a fan of peas, you could opt for finely chopped carrots or even corn for that little burst of sweetness.

Onions: The unsung hero in the ensemble, onions add a depth of flavour that serves as the perfect base for the Keema. They caramelize and meld into the meat, creating layers of savoury goodness. No good alternative here, onions are crucial!

Salt: Salt is what amplifies all the flavours, making them shine. It’s like the conductor in our flavourful orchestra, bringing every element together in a balanced way. Use Himalayan or sea salt for a touch of minerality.

Garlic Paste: Garlic paste brings a robust, pungent kick that works incredibly well with lamb. It helps in elevating the flavours while also adding a bit of zing. Ginger paste makes for a great alternative, adding a similar spicy, aromatic undertone.

Spices: Each spice adds its own distinct note. Crushed chillies bring the heat, chilli powder adds colour, coriander powder brings a lemony zest, and cumin seeds add a nutty warmth. You could try variations like smoked paprika for colour or even a dash of cinnamon for a warm, spicy note.

Potatoes: Ah, the versatile potato lends a comforting, starchy texture to the mix, making each bite a little more hearty. Feel free to replace it with sweet potatoes for a different texture and a touch of sweetness.

Coriander: Last but not least, coriander brings a fresh, citrusy finish, tying all the flavours together and adding a burst of colour. If coriander isn’t your thing, you could use parsley for a similar effect.

The dream team of ingredients that make Keema Samosas the sensational dish that it is. Each component, from the spices to the veggies, plays an integral role in creating these delectable pockets of joy.

And now that you’re well-acquainted with the what and the why, it’s time to bring it all together in the kitchen.

The Intricacies of Folding the Perfect Keema Samosa

The art of folding a Samosa. Yes, I call it art because trust me, it’s more than just tucking in edges. It’s about creating the perfect pocket for that delicious Keema filling. Mess it up, and you risk an unfortunate leakage, turning your delicious creation into a culinary catastrophe.

The pastry sheet is like a blank canvas, waiting to cradle the spicy, meaty goodness of the Keema and vegetable mix. The most common shape for samosas is a triangle, but if you’re feeling adventurous, half-moon or even conical shapes can also be enticing.

It’s all about mastering the technique, which might require some patience if you’re a first-timer. But don’t fret, once you get the hang of it, you’ll be folding like a pro.

What you really need to focus on is the seal. Wetting the edges of the pastry sheet with a little water helps create a firm seal, ensuring all that beautiful filling stays where it should be – inside the samosa.

It’s crucial to avoid over-stuffing as well. The allure of adding just a smidge more filling can be tempting, but resist! Overstuffing can cause the pastry to tear or burst open during frying.

When it comes to folding, the trick is to work swiftly. The dough can start to dry out, making it less pliable and more prone to tearing. So once you’ve got your folding game on point, don’t dilly-dally. Move on to frying or baking, depending on how health-conscious you’re feeling that day.

Speaking of frying versus baking, that’s another arena where you can express your culinary creativity. While frying gives you that mouth-watering, crispy exterior, baking offers a healthier but equally delicious version. It’s all about what your palate, or perhaps your waistline, prefers.

Exploring the Versatility of Keema Samosa Fillings

When you hear the words “Keema Samosa,” you may immediately think of spicy minced lamb paired with aromatic spices. But let me tell you, that’s just scratching the surface of what you can put inside that flaky pastry pocket.

The joy of cooking lies in experimentation, and Keema Samosa is a prime candidate for culinary improvisation.

One day, you’re craving some classic lamb Keema, and the next, you might be yearning for something lighter. Well, guess what? You can swap out the lamb mince for ground chicken or turkey.

These lighter meats still provide a satisfying, protein-packed bite but with a milder flavour profile that can be equally delightful.

Vegetarians, I haven’t forgotten about you! Minced soy or a blend of diced vegetables can replace the Keema, offering an equally delectable and satisfying alternative.

But no matter the main ingredient, the choice of spices and additional vegetables like peas, potatoes, or carrots will always remain the star players that provide those layers of flavours.

Ah, but let’s not forget about seafood! Ever tried a shrimp or crab Keema Samosa? If not, you’re missing out on something incredible. Seafood lends itself remarkably well to the rich medley of spices typically used in a Samosa, offering a unique yet familiar taste sensation.

And what about fusion? A Keema Samosa doesn’t have to be restricted to Indian spices. Imagine a Keema Samosa with a touch of Cajun seasoning or filled with ground meat marinated in a Korean BBQ sauce. The possibilities are endless, limited only by your imagination and daringness to try new things.

Remember, while the classic Keema Samosa has a timeless appeal, don’t be afraid to think outside the box—or in this case, the triangle.

Your adventurous palate might discover a new favourite, one that might even become your own signature dish. So go ahead, take that filling as a mere suggestion and let your culinary creativity run wild.

The Delightful Pairing of Sauces with Keema Samosas

The pleasure of dipping a perfectly crispy Keema Samosa into a divine sauce. You see, the samosa itself might be the star, but the sauce, ah, the sauce is the unsung hero that elevates the entire experience. A Keema Samosa alone is scrumptious, but pair it with the right sauce, and it becomes ethereal.

Let’s start with the basics: mint chutney. This vibrant green sauce offers a burst of freshness, cutting through the richness of the Keema and lightening each bite. It’s like a fresh breeze that gives the deep flavours of the Keema room to dance on your palate. It’s the classic choice but by no means the only one.

Feeling a bit audacious? How about tamarind chutney? This sauce offers a beautiful blend of sweet and sour notes, adding a tangy dimension to the Keema Samosa. It’s a dance of flavours that makes each bite exhilarating, something you’d keep coming back to.

For those who like it hot, spicy sriracha or even a homemade garlic chilli sauce can be your go-to. It’s like adding fireworks to an already starry night. The spice elevates the Keema’s natural kick, making for a more intense and memorable eating escapade.

Now, if you’re a fan of fusion, then why not go for a more unconventional pairing? Imagine dipping your Keema Samosa into a creamy aioli or a zesty BBQ sauce.

Odd? Maybe. Delicious? Absolutely. It’s like taking a traditional masterpiece and giving it a modern twist, and sometimes, that’s where magic happens.

Whatever you choose, the key is to find a balance of flavours that complements and elevates the Keema Samosa. So, the next time you serve or devour these little pockets of happiness, give a nod to the sauce. After all, it’s the sidekick that often makes the hero shine brighter.

The Importance of Spices in Keema Samosas

I can’t stress this enough: spices are to Keema Samosas what strings are to a guitar. They’re not just an addition; they’re an essential part of what makes a Keema Samosa sing. Spices give life to the lamb mince, transforming it from mundane to magical.

Let’s kick off with the cumin seeds, shall we? These little gems bring a nutty, earthy aroma that’s like a warm hug to your senses. When they hit the hot pan, they pop and sizzle, releasing their oils and infusing the meat with a rich depth of flavour that’s incomparable.

Then, we have the coriander powder, the underdog of the spice world. While cumin brings the earthiness, coriander powder adds a hint of citrusy zing, giving the filling a lighter, fresher note. Think of it as the twist in the plot that you didn’t see coming but makes everything better.

Crushed chillies and chilli powder. These two are the livewires that set your taste buds tingling. While crushed chillies offer texture and more immediate heat, chilli powder lends colour and a slow burn that builds as you eat. It’s the kind of drama I live for in a dish.

Garlic paste might not be a spice per se, but let’s just call it an honorary member. Its pungent kick marries well with the lamb mince, acting almost like a catalyst that amplifies the flavours of all the other spices.

Spices are not just ingredients; they are the essence of Keema Samosas. They lend layers of flavours, textures, and aromas that make this dish a gastronomic symphony.

Without them, you’d be left with a dish that’s lacklustre and dull, sort of like a movie without a soundtrack. So the next time you sink your teeth into a Keema Samosa, take a moment to appreciate the medley of spices that make it the iconic dish it is.

Why Lamb Mince Makes Keema Samosa Unforgettable

You see, lamb isn’t just another meat; it’s the soul of a Keema Samosa. Let me tell you why. Lamb mince has this rich, unique flavour that pairs so well with spices.

The meat absorbs all those lovely aromatics, herbs, and chillies, giving you a bite that’s absolutely divine. You might think other meats could do the job, but there’s something incredibly special about the depth of flavour you get with lamb.

It’s like the difference between watching a movie and being in the movie; you’re not just tasting, you’re experiencing.

So, you might wonder why not chicken or beef? Sure, you could use them, but here’s the kicker.

Chicken might be too delicate to stand up to the robust spices, and beef, while rich, lacks that unique flavour profile that lamb brings to the table. It’s like opting for an acoustic version of a rock song. Nice, but not the same.

In the culinary world, lamb mince is akin to a luxury ingredient. It brings a gourmet feel to the Keema Samosa, turning it from a snack into an experience. Let’s not forget that rich fat content; oh boy, does it make the samosa filling juicy. Each bite is like a burst of flavour that makes you go “Wow!”

Now, I get it, lamb can be a bit on the pricier side. If budget’s a constraint, you could go for a lamb and beef mince mix. You get some of that lamb magic without breaking the bank. So next time you enjoy a Keema Samosa, remember, it’s the lamb that’s doing all the heavy lifting.

Why Fresh Coriander is the Secret Ingredient in Keema Samosa

If you’ve ever wondered what gives Keema Samosa that fresh, almost zesty kick, it’s the fresh coriander. This little green herb is like that guest at the party who brings everyone to life.

It blends so beautifully with the rich, spicy filling, offering a note of freshness that just takes everything to another level.

Think of coriander as the harmonizer. With all those bold spices, the lamb mince, and the potatoes, things can get pretty intense in the flavour department.

Coriander steps in to lighten the mood, offering a refreshing counterpoint. It’s like the comic relief in an intense drama, totally essential but often overlooked.

Ever tried Keema Samosa without coriander? I wouldn’t recommend it. It’s like listening to a band without a bassist; you might not notice it’s missing, but you’ll feel that something’s off. Coriander brings a balance, a fullness to the dish that ties everything together. It’s the final brushstroke on a masterpiece.

Of course, you could use parsley as an alternative, but let’s be honest, it’s not the same. Parsley is milder, less aromatic, and lacks that zesty punch that coriander delivers. If you’re not a fan of coriander, sure, go ahead and switch it up, but know that you’re not getting the real Keema Samosa experience.

The Aromatics in Keema Samosa, Where Spice Meets Flavour

When it comes to Keema Samosa, it’s all about that tantalizing aroma filling the room, beckoning you to take that first heavenly bite. I’m talking garlic, crushed chillies, cumin seeds, and of course, the holy trinity: chilli powder, coriander powder, and salt.

Garlic paste in Keema Samosa is not just a flavouring agent; it’s a mood-setter. The moment it hits the hot pan, it sizzles and sends that aroma shooting through the air, letting everyone in the house know that something delicious is happening.

If garlic is the opening act, crushed chillies are the headliner. They bring the heat but also contribute to the texture, giving a slight crunch to each bite. Sure, you could use chilli flakes, but trust me, they don’t pack the same punch.

Now, let’s talk about cumin seeds or “Jeera,” as they’re affectionately called in India.

These tiny wonders offer a sort of earthiness that balances out the heat. Think of them as the bass guitar in a rock band, subtle but utterly crucial for the overall effect. And if you’re not into cumin, well, you could use fennel seeds, but honestly, you’d be robbing yourself of a signature taste.

Last but not least, we have the chilli powder, coriander powder, and salt. These three are like the background vocalists who complete the harmony.

The chilli powder deepens the heat, the coriander powder adds an aromatic dimension, and the salt, well, makes everything pop. Miss one, and you’re in for an incomplete experience, my friend.

The Role of Potatoes and Peas in Keema Samosa

Potatoes and peas in a Keema Samosa are like the supporting characters in a blockbuster movie.

You might think the star (lamb mince, in this case) can carry the whole show, but oh, how wrong you’d be. These two humble ingredients add body, texture, and a touch of sweetness that perfectly complements the spicy, meaty filling.

Now, the potatoes are not just a filler; they serve as a vessel that absorbs all those rich flavours. As they cook, they soak in the spices, the aromatics, and the essence of the lamb, transforming into these heavenly morsels that explode in your mouth.

If lamb mince is the soul of Keema Samosa, then potatoes are the heart. Now, sweet potatoes could be an alternative, but they bring a different flavour profile, making the dish a tad sweeter and missing that classic taste.

As for peas, they add not just colour but a touch of natural sweetness that counters the heat of the spices. And let’s not forget the texture; those little peas burst in your mouth, adding another layer to the Keema Samosa experience.

Sure, you could use corn or even chopped carrots as an alternative, but it just wouldn’t be the same. Peas are traditional for a reason; they complete the dish in a way no other vegetable can.

Both these ingredients make the Keema Samosa filling more substantial, more rounded, and let’s face it, more satisfying. So, the next time you relish a Keema Samosa, remember, that it’s not just the lamb or the spices doing the magic; it’s also the unsung heroes, the potatoes, and peas.

The Art of Perfectly Folding Keema Samosas

When it comes to Keema Samosas, the filling and spices may be the soul, but the folding? That’s the body. You’ve got to master the folding technique to hold that scrumptious filling just right. So, it’s not just about what goes inside but also about how you wrap it up that counts.

Let’s talk pastry sheets, the canvas on which the art of samosa takes form. You see, the sheets need to be rolled out to that perfect thickness, not too thick to overshadow the filling, but not too thin to break apart.

Yes, it’s a fine balance! Store-bought sheets can work, but making them at home gives you control over the texture and thickness. Plus, let’s be honest, it gives me that fabulous feeling of accomplishment.

Now, onto the actual folding. It’s like origami, but edible. The classic triangular fold is a winner because it creates a secure pocket for the filling and has that iconic shape we all love.

I’ve seen a few other shapes in the market—square, round, even cone-shaped. But nothing holds the Keema as beautifully as the classic triangle.

The trick is to fold it tightly enough to avoid air pockets, which can cause the samosa to burst open while frying. But, you don’t want it too tight, or else you risk tearing the sheet. It’s like walking on a tightrope, one small misstep and down you go. But get it right, and you have a masterpiece in your hands.

Pairing Sauces and Dips with Keema Samosa

The joy of munching on this flavourful treat is magnified when paired with the right dip or sauce. It’s like a symphony where each element, from strings to percussion, plays a role in creating that perfect harmony.

Let’s start with yoghurt sauce, the yin to the samosa’s yang. It cools down the heat, adds a layer of tanginess, and makes each bite a comprehensive experience.

The creaminess of the yoghurt complements the spicy, meaty texture of the Keema, making it an irresistible combo. It’s like a romantic ballad in a rock concert; it brings balance.

But for those who like it hot, mint chutney is your jam. The zing of the mint and the heat of the green chillies create an explosive flavour that pairs oh-so-well with the spicy Keema filling.

Imagine it as the electric guitar solo that gets everyone on their feet; it’s loud, it’s electrifying, and it steals the show, albeit momentarily.

Now, if you’re feeling a little adventurous, why not try a tamarind chutney? The sweet and sour notes bring out the different flavours in the Keema Samosa, making each bite a roller-coaster of taste. It’s the unexpected key change in a song that takes it from good to great.

The Keema Samosa is not just a dish; it’s an experience, made even better with the perfect dip or sauce. Choose your pair wisely; after all, even the best rock bands need the right backup singers.

Check Out These Other Recipes

So, you’ve just whipped up my heavenly keema samosa recipe and I bet you’re craving for more, right? Trust me, I’ve been there—savouring that last bite and wondering what could possibly top this. Well, let me tell you, you’re in for a culinary joyride!

Of course, if you’re like me and you love to have a variety of options, you can’t overlook my aloo samosa. It’s the vegetarian cousin of the keema samosa but trust me when I say, it doesn’t skimp on flavour.

The potato filling is simply divine, seasoned to perfection with just the right amount of spices. It’s comfort food encased in a crispy shell.

If you’re into that robust meaty filling of keema samosa, then my lamb tikka is calling your name. Picture tender chunks of lamb marinated in an exotic blend of spices, grilled to smoky perfection.

You get that rich taste of the lamb mingling with smoky undertones and bursts of aromatic spices. It’s a meat lover’s dream and the perfect sidekick to your keema samosa.

Or maybe you’re craving something with a crunch. Oh boy, do I have a treat for you—onion bhaji! Imagine golden-brown spheres of flavour that offer a punch of spice and a touch of sweetness. Dip them in mint chutney and it’s like fireworks in your mouth. Seriously, you won’t be able to stop at just one.

And speaking of options, my chicken spring rolls will add an Asian flair to your appetizer spread. It’s like travelling to a whole new culinary destination without ever leaving your kitchen.

Tender pieces of chicken, vegetables, and noodles are all snugly rolled up in a delicate wrapper that crisps up to golden perfection. Dip it in some soy sauce or sweet chilli, and you’re transported straight to the streets of Hong Kong!

Last but not least, I can’t resist telling you about my Chinese spring rolls. Yes, you heard me right. If the chicken spring rolls were a trip to Hong Kong, these would be a culinary journey to mainland China. Crisp, light, and bursting with authentic flavours, they are the perfect way to round out your appetizer table.

So go on, be the ultimate host or treat yourself to a weeknight indulgence! And hey, if you try any of these, don’t forget to drop a comment below. I’d love to hear what you think!

Keema Samosa

Keema Samosa

by Nabeela Kauser
Lamb mince and spices encased in crispy pastry to make delicious samosas that are brilliant all year round. A classic street food starter made in the comfort of your own home.
4.92 from 12 votes
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Appetiser
Cuisine Indian, Pakistani
Servings 30 samosas
Calories 64 kcal


  • 500 g Lamb Mince Keema
  • 100 g Peas Frozen
  • 1 Onions
  • 1 tsp Salt
  • 1 tsp Garlic Paste
  • 1 tsp Crushed Chillies
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Cumin Seeds Jeera
  • 2 Potatoes
  • Coriander


  • In a pan add the chicken mince and cook for a few minutes until the colour changes
  • Add the diced onions and cook until softened
  • As the onions are cooking peel the potatoes and cut into small chunks then add into the pan and cook for a few minutes
  • Add the frozen peas and mix to combine
  • Add the garlic paste, salt, crushed chillies, chilli powder, coriander powder and cumin seeds then cook for 5 minutes
  • Cover with a lid and cook for 15-20 minutes until the potatoes have softened
  • Add the coriander and mix
  • Allow the filling to cool down and then make samosas with the pastry sheets – follow my step-by-step video to show you how to fold the samosas
  • Serve with yoghurt sauce chutney or for a spicy alternative, with mint chutney



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 64kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 91mgPotassium: 119mgFibre: 1gSugar: 0.5gVitamin A: 77IUVitamin C: 5mgVitamin D: 0.02µgCalcium: 9mgIron: 1mg
Keyword Appetiser, Cooking, Food, Keema, Minced Meat, Party Food, Ramadan, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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11 months ago

5 stars
Hi, Nabeela..
I would LOVE to make this recipe! I also really love the handy easy to follow video, it looks delicious! ..I’d like to know please, what width and length in centimetres, should those strips of pastry be to make the pockets please.. also, I live in Australia, what pastry please are you using? I may have to put my thinking cap on find an alternative. 😊
Thank you.


Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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