Keema Samosa
Keema Samosa
5 from 10 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.

Samosas are a common Indian delicacy that can be found on every street corner. This simple samosa recipe shows you how to make a samosa filled with a fragrant chicken keema samosa filling. These golden and crispy chicken samosas are the ultimate delicious snack and the perfect showstopping appetizer.

Serve chicken samosa with a full Indian meal or even pack them into your lunchbox for a quick lunch treat. Make the perfect triangular-shaped flaky pastry samosa in the comforts of your own home.

Samosas are THE PERFECT make-ahead starters because I can just freeze them. Then when I need them, I simply fry them, and voila I am done! That is why they are so popular during Ramadan. People mass-prepare them in the prior months to allow them to make them quickly for iftar.

You could also use make your own homemade dough instead of using the pastry sheets as I do in my aloo samosas. I know some people prefer samosas with store-bought pastries and some prefer it with homemade dough. However, you choose to make these keema samosas I can guarantee that you will love them.

Everyone has a different technique for folding their samosas using spring roll pastry sheets. Check out my video to see how I fold my sheets to create triangle samosas. You could even use this filling to make spring rolls as I do in the chicken spring rolls recipe.

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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.
5 from 10 votes
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Appetiser
Cuisine Indian
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



Calories: 64kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 91mgPotassium: 119mgFiber: 1gSugar: 0.5gVitamin A: 77IUVitamin C: 5mgVitamin D: 0.02µgCalcium: 9mgIron: 1mg
Keyword Appetiser, Keema, Minced Meat, Party Food, Ramadan
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6 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.

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