Wednesday, 8 January 2014

Lamb Mince Samosa Filling

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This recipe is for Lamb Mince Samosa Filling. I made these before Ramadan last year - yes, that is how behind I am on posting recipes! Anyway, before Ramadan, most of the families I know have a few days where they prepare and freeze a tonne of samosasspring rolls and other such goodies. This they do so they can have more time to spend in prayer and worship during Ramadan, and also in case any unexpected guests pop in.
This lamb filling tastes really fresh and vibrant, and can be used in pastries, on pizza, in spring rolls - anywhere really! 
This samosa filling will fill approximately 40 samosas, inshallah.

A Simple List of Ingredients:

1. Vegetable Oil
2. Cumin Seeds
3. Onions
4. Ginger
5. Garlic
6. Lamb Mince
7. Red Chilli Powder
8. Garam Masala
9. Salt
10. Water
11. Lemons
12. Fresh Coriander
13. Green Chillies
14. Frozen Peas

Bismillah, let us begin!

Heat a good splash of Vegetable Oil in a wok or large saucepan.

Take 4 teaspoons of Cumin Seeds.

Once the oil is hot, add the cumin seeds and fry for a minute. They should give off a lovely aroma.

Next, take 3 Onions which have been peeled and finely chopped.

Add 3/4 of the onion to the pan.

Next, take 2 tablespoons of Crushed Ginger and 2 tablespoons Crushed Garlic. I used frozen but fresh is much better.

Add them to the pan.

Stir fry until light brown.

Then, add 2 kilos of Lamb Mince.

Fry until brown.

Next, take:
2 teaspoons Red Chilli Powder
2 teaspoons Salt
1 teaspoon Garam Masala

Add them to the pan.

Mix well.

Next, take the juice of 3 Lemons.

Add it to the pan, along with 1 cup of Water.

 Bring to the boil and simmer until the water has completely dried out – approximately 40 minutes.

Stir now and again to avoid it sticking to the bottom of the pan.

Then, take a few handfuls of Frozen Peas.

Add them to the pan.

Along with a handful of chopped fresh coriander.

The rest of the chopped onions

And, 8 Green Chillies, finely chopped.

Mix well, and heat through for one minute until the peas are cooked. Cool the mixture completely before using to fill samosas.

Lamb Mince Samosa Filling

Adapted from Cook with Faiza 


·     Good splash of Vegetable Oil
·     4 teaspoon Cumin Seeds
·     3 Onions, peeled and finely chopped
·     2 tablespoons Ginger, crushed
·     2 tablespoons Garlic, crushed
·     2 kilos Lamb Mince
·     2 teaspoons Red Chilli Powder
·     2 teaspoons Salt
·     1 teaspoon Garam Masala
·     Juice of 3 Lemons
·     1 cup Water
·     Handful of Fresh Coriander, chopped
·     8 Green Chillies, finely chopped
·     Few handfuls of Frozen Peas


1.  Heat the oil in a wok or large saucepan. Add the cumin seeds and fry for 1 minute.

2.  Then, add ¾ of the chopped onion – reserve the rest for later. Add all of the ginger and garlic. Lightly fry for a few minutes.

3.  Add the lamb mince, and fry until brown. Add the red chilli powder, salt and garam masala, and mix well.

4.  Add the lemon juice and water. Bring to the boil and simmer until the water has completely dried out – approximately 40 minutes. Stir now and again to avoid it sticking to the bottom.

5.  Then, add the fresh coriander, green chillies, peas and the rest of the onion. Stir well and allow to heat through.

6.  Remove from the heat, and allow to cool completely before using to fill samosas or spring rolls.

You May Also Like:

Chicken Samosa Filling

Pakistani Samosas

Chicken and Vegetable Spring Rolls with Chilli Dipping Sauce


Spice Enthusiast


  1. Hi my neighbors are Pakistani and every once in a while they send over these patties with potatoes on the bottom and they call them kebabs does anyone know how to make them or a good video recipe online

    1. I'm not sure - do let us know if you find out though :)

    2. Salaam sister sorry if the question sounds daft do you have to wash the mince as it contains blood in it so wouldn't the mix to the samosas taste bloody ?

    3. Wasalaam! We just give our lamb mince a quick rinse and then drain it well and use straight away, cooking on a high heat so any blood cooks off. If any blood does come out, it's a good sign that the meat is fresh. Hope that helps! :)

    4. Hi, can I use filo pastry fit your mince lamb samosa recipe?
      I've made your pakora recipe and the lamb curry is my husbands favourite. Thank you so much for sharing such wonderful delicious recipes.

    5. Yes, filo pastry will work well too.

  2. Salaam, any chance you could give the recipe for a vegetable (potato & peas) samosa filling?

    1. Assalamu alaikum .. Yes I shall post it soon inshallah

  3. This sounds so tasty! I'm going to try it tomorrow (will be my first attempt at folding Samosas - don't suppose you have any tips?)

    1. Well I made them. The pastry folding was easy in the end (posted pics on my G+). Very tasty, another great recipe!

    2. Your samosas looked absolutely delicious on Google - really crispy! Really glad that you liked them! :)

  4. You can surely bake dear. May Allah Bless u !!

  5. This comment has been removed by the author.

  6. This sounds really delicious. Thanks for putting this up...


  7. Looks good, would it be the same recipe for chicken mince?

    1. Yes, you can use this same recipe for chicken. Just adjust the seasoning and spicing, to taste.

  8. This comment has been removed by the author.

  9. How many samosas can be made with 1kg mince..

    1. It really depends on how big you make the samosas and how much filling you put in each one. I would say maybe 30-40 but again it depends.

  10. Have you got a recipe for the samosa pastry? This filling looks amazing!

    1. Yes, check my recipe for Mini Pakistani Lamb Samosas - the pastry recipe is there.

  11. Salaam sister, Hope you are well. Just wondering whether there are potatoes in this mixture as I think they are visible in the picture but there is no mention of them within the recipe. If so, are the potatoes boiled separately and then added together or are they added at a specific stage within the recipe?

    1. No potatoes - just onion. You can add potatoes if you want. Boil them as you mentioned and add towards the end. You may need to add more spice and salt as potatoes soak everything up.


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