Authentic and Flavourful Keema Samosas – The Ultimate Recipe

With the arrival of Ramadan Kareem, every household is full of joy. Everybody wants to make savoury dishes to celebrate the Holy month. Among other delicacies, Keema samosas are one of the most loved dishes. Everybody loves crispy, golden pastry stuffed with spiced juicy lamb meat. Moreover, Samosas can be enjoyed anywhere whether it’s a Ramadan iftar party, a midday snack, or a serving for guests. 

What is Keema Samosa?

For the people who have no idea what a keema samosa is, here is a detailed description. Keema refers to minced meat. The meat can vary depending upon preferences. It can be chicken, lamb meat, or cow meat. But the best Pakistani samosas are made from lamb meat. Samosa refers to a crispy, golden triangular-shaped wrap which is filled with keema. Keema samosas are loved by Middle easterns, South Asians, and Africans. 

Are you wondering how to make the Keema samosas? Well, today we have brought you the best recipe for flavourful samosas. Let's first have a look at why this recipe stands out. 

Why This Keema Samosa Recipe Stands Out

1. Perfectly Spiced Filling: Many recipes use generic spice mixes while our recipe uses carefully balanced roasted and ground whole spices that provide an unmatched depth of flavour.
2. Customizable: You can use lamb, beef, chicken, or even a plant-based mince for a vegetarian version.
3. Easy Folding & Wrapping Guide: Step-by-step instructions to help perfectly seal lamb samosas that won’t break or leak while frying.
4. Freezer-Friendly: Make these ahead of time and fry them fresh whenever needed.
5. Multiple Cooking Methods: Deep-fry for the classic crisp, or go healthier with air-frying or baking.

What You’ll Need for Keema Samosas

Keema for Samosa- The Filling

• 500g minced lamb or beef keema for samosa (use chicken for a leaner option)
• 2 tbsp oil (neutral-flavoured like canola or sunflower)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, finely chopped (according to taste)
• 1 tsp cumin seeds
• 1 tsp coriander seeds, dry roasted and ground
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder (according to taste)
• 1 tsp salt (or to taste)
• ½ cup frozen peas (optional, for extra texture)
• 2 tbsp fresh cilantro, chopped
• Juice of half a lemon (for freshness)

For the Samosa Wrappers

• 10-12 samosa sheets or spring roll wrappers
• 2 tbsp flour mixed with 2 tbsp water (as a sealing paste)

For Frying

• Neutral oil (enough for deep-frying)

Step-by-Step Instructions for Keema Samosa Recipe

Step 1: Prepare the Keema Filling

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Add cumin seeds and let them crackle. Then, add the chopped onions and sauté until golden brown.
3. Stir in the minced garlic, ginger, and green chilies. Cook for another minute until fragrant.
4. Add the minced meat and cook, breaking it up with a spatula until it browns evenly.
5. Sprinkle in the turmeric, coriander, garam masala, red chili powder, and salt. Stir well to combine.
6. Add frozen peas (if using) and cook for another 5 minutes until the meat is fully cooked and any excess moisture has evaporated.
7. Turn off the heat and mix in the chopped cilantro and lemon juice.
8. Let the filling cool completely before using it to fill the lamb samosas.

Step 2: Wrap the Keema Samosas Like a Pro

1. Place a samosa sheet on a clean surface, keeping the rest covered with a damp towel.
2. Fold one end to create a cone, sealing the edge with the flour paste.
3. Fill the cone with 1-2 tbsp of keema filling.
4. Fold over the remaining wrapper to form a triangle, sealing each edge with more flour paste.
5. Repeat until all the filling is used.

Step 3: Cooking Options

Deep-Frying (Traditional Method)

• Heat oil in a deep pan over medium heat.
• Test the oil by dropping a small piece of dough in—if it bubbles and rises slowly, the oil is ready.
• Fry samosas in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch).
• Drain on paper towels before serving.

Air-Frying (Healthier Alternative)

• Preheat the air fryer to 180°C (350°F).
• Brush samosas lightly with oil and air-fry for 12-15 minutes, flipping halfway through, until golden and crispy.

Baking (Lighter Option)

• Preheat the oven to 200°C (400°F).
• Arrange samosas on a lined baking tray and brush with oil.
• Bake for 20-25 minutes, flipping halfway through, until crisp and golden.

Pro Tips for Perfect Keema Samosas

Use the Right Mince: Lamb and beef have more fat and flavour, but chicken is a leaner alternative. 

Cool the Filling Completely: This prevents the wrapper from getting soggy. 

Seal Properly: Use the flour paste generously to avoid oil seeping inside while frying. 

Fry at the Right Temperature: Too hot, and they’ll brown too fast; too cool, and they’ll absorb excess oil. 

Store & Freeze: Freeze assembled samosas on a tray before transferring to a ziplock bag. Fry directly from frozen—no thawing needed!

Serving Suggestions

Keema samosa recipe is best enjoyed hot and crispy with these delicious dips:

• Mint Chutney: A fresh blend of mint, cilantro, yogurt, and lemon juice.
• Tamarind Sauce: A tangy-sweet dip that balances the richness of the filling.
• Classic Ketchup: Simple but always satisfying.

Pair with a cup of masala chai for the ultimate tea-time snack!

Frequently Asked Questions

1. Can I make these lamb samosas in advance?

Absolutely! Prep them ahead, store them in the fridge for a day, or freeze them for up to 3 months.

2. Can I bake or air-fry them instead of deep-frying?

Yes! Baking or air-frying gives a lighter but still crispy texture. See cooking options above.

3. What if I don’t have Pakistani samosa wrappers?

Use spring roll wrappers, filo pastry, or even homemade dough.

4. Can I make these vegetarian?

Yes! Swap the keema for mashed potatoes, paneer, or lentils.

Final Thoughts

This keema samosa recipe is a must-try for anyone who loves authentic flavours, crispy textures, and a perfectly spiced filling. Whether you’re making them for Ramadan, a party, or just to enjoy with tea, these samosas are guaranteed to impress!

Try them out and let us know in the comments how they turned out. Happy cooking!