Kheema Samosa Recipe

Serves: 20 Save

Ingredients (20)

  • For the Pastry Dough: :
  • 2 cups (280g) all-purpose flour, such as King Arthur, plus extra for shaping and rolling out the pastry
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons caraway seeds, lightly cracked (optional)
  • 1/4 cup (60ml) neutral oil, such as grapeseed
  • 1/3 cup plus 3 tablespoons (80ml plus 45ml) chilled water, divided
  • For the Lamb Kheema Filling:
  • 2 tablespoons (30ml) ghee or neutral oil such as grapeseed
  • 4 medium garlic cloves (20g), finely grated
  • One 2-inch (5cm) piece fresh ginger, peeled and grated
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri chile powder (see note)
  • 1 pound (450g) 85% lean ground lamb or beef 
  • 1 tablespoon (6g) all-purpose flour
  • 1/2  cup (60g) frozen peas, thawed and drained
  • 1 to 2 fresh green chiles such as serrano or jalapeño, stemmed and finely chopped
  • 1/4 cup (15g) tightly packed chopped fresh cilantro leaves and tender stems
  • 2 tablespoons (30ml) apple cider or malt vinegar
  • Kosher salt

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