Samosas say Ramadan like nothing else for me! In both Persian and Turkish cultures, Simple Classic Meat Samosas are not really made during the holy month and therefore, don’t really signify Ramadan; but for me, I was raised in the UK and the Muslim friends I came across, especially my Pakistani and Bangladeshi friends, make the absolute best!
It’s all thanks to their mamas! Their talented mamas put a lot of effort in and I know for a fact, they make them in huge batches, enough the last the entire month!
Scrumptiously tasty meat samosas!
What makes Simple Classic Meat Samosas so special?
I was so inspired by the thought of making a large enough batch to last a whole month, and with my strong pregnancy cravings at that time, I followed in the footsteps of these mamas and did the exact same. A few months after giving birth, I went all out and made 113 Simple Classic Meat Samosas in total!
It took almost 6 hours to wrap the samosas and I wasn’t slow at all. I did get up a few times to tend to my baby though!
I made so many, I gave a lot out to family members. With Ramadan just around the corner, I certainly plan to make more and more and give food out to neighbors, which I am so excited about! That’s another thing that makes Ramadan so special to me, my mum instilled the love of giving food out to neighbors, friends and family in us, from a very young age, and I get so much joy out of doing this!
Tops Tips on making Meat Samosas
Feel free to cut the potatoes in small cubes and fry them with the meat filing mixture.
You can also do the same with the peas, instead of boiling them, fry them with the meat filling mixture right at the end.
I have included the exact quantities I used when I made the 113 samosas in one go and also a recipe that includes the lesser quantity for a smaller batch. For the lesser quantity, then all the ingredients will be added to your pot and cooked there. Do not boil the potatoes and peas ahead of time, instead, once the meat is cooked with the onions and spices, add the cubed potatoes, cook for 5 minutes, add the peas and cook for another 5 minutes until there is no excess liquid in the samosa filling.
Defrosting the peas ahead of time will help when using the lesser quantity recipe.
The perfect snack and appetizer
Ingredients
- Onions
- Minced Lamb
- Tomatoes
- Peas
- Potatoes
- Filo pastry
- Coriander
- Black Pepper
- Cumin
- Arabic spices
- Coriander powder
- Chilli powder
- Salt
- Bay leaves
- Curry leaves
- Cinnamon sticks
- Ghee
Ingredients for a lesser quantity
These ingredients make 35-40 samosas, depending on the size of your dough cutter:
- 1 large onion chopped
- 500g minced lamb
- 2 tomatoes roughly chopped
- 1 cup peas
- 2-3 large potatoes cubed (If you like more potatoes then go for 3)
- 3 packs of ready rolled filo pastry
- 1 cup of chopped coriander (3 parts coriander and 1 parsley)
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 3 teaspoons Arabic spices
- 2 teaspoons coriander powder
- 1 teaspoon chilli powder
- 2 teaspoons salt
- 3 bay leaves
- 3 curry leaves
- 1 large cinnamon stick
- 3 tablespoons ghee
Step by Step to make your Meat Samosas
Start by frying the onions in ghee and once golden, add the meat and all the spices. Fry together until the meat is well browned and aromatic. Also, ensure that there is no excess water.
Add the chopped tomatoes to the filling the fry together for 3-4 minutes before adding the peas and fry for another 3 minutes before taking the mixture off the heat.
Once the filling is taken off the heat, add the chopped herbs and mix to combine.
Choose a clean surface, sprinkle plain flour and cut the filo dough into strips. Using a roller, roll out the dough and using a round bowl (size depends on your liking) cut the dough into circles. Scoop some mixture into the centre of each circle and bring the two edges together and seal by pressing the dough together.
Using a fork, press down on the half circle edge of the samosas to make marks.
Brush the top with egg yolk wash and place in the oven to bake on medium heat until golden. If you choose to fry them, you can skip this step and the egg yolk wash is not needed.
If the dough starts to stick to the surface that you’re working on, or the roller, then sprinkle more flour before rolling the dough.
Make mint chutney, or sprinkle dried mint on yogurt to enjoy alongside the samosas!
The perfect snack to fill your table
Frequently Asked Questions
How do I preserve my samosas?
Your classic meat samosas can be kept for a few days in an airtight container in the fridge. Or you can freeze your samosas for up to 3 months.
How long should I fry my samosas for?
Samosas are best fried at medium to low heat for about 15 – 18 minutes until they turn a crispy golden colour. Don’t forget to flip a few times throughout.
Do we eat samosas hot or cold?
The answer to that is both, whichever way you prefer 🙂 It’s all about what tastes good for you!
If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.
And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂
More recipes to explore
- Glazed Lamb Chops
- Sumac Chicken with Pan Fried Butter Tomatoes
- Warming Vegan Kimchi Jjigae
- Tahchin – Persian Saffron Rice with Chicken
- Kuku Sibzamini – Persian Boiled Potato Patties
Simple Classic Meat Samosas
Ingredients
Instructions
-
Start by frying the onions in ghee and once golden, add the meat and all the spices. Fry together until the meat is well browned and aromatic. Also, ensure that there is no excess water.
-
Add the chopped tomatoes to the filling the fry together for 3-4 minutes before adding the peas and fry for another 3 minutes before taking the mixture off the heat.
-
Once the filling is taken off the heat, add the chopped herbs and mix to combine.
-
Choose a clean surface, sprinkle plain flour and cut the filo dough into strips. Using a roller, roll out the dough and using a round bowl (size depends on your liking) cut the dough into circles. Scoop some mixture into the centre of each circle and bring the two edges together and seal by pressing the dough together.
-
Using a fork, press down on the half circle edge of the samosas to make marks.
-
Brush the top with egg yolk wash and place in the oven to bake on medium heat until golden. If you choose to fry them, you can skip this step and the egg yolk wash is not needed.
-
If the dough starts to stick to the surface that you’re working on, or the roller, then sprinkle more flour before rolling the dough.
-
Make mint chutney, or sprinkle dried mint on yogurt to enjoy alongside the samosas!
