Lamb Samosas

Lamb Samosas

From the Sultan's Book of Delights (late fifteenth century).

Another kind of Ghiyath Shahi's samosas: take finely minced deer meat and flavour ghee with fenugreek and, having mixed the mince with saffron, put it in the ghee.  Roast salt and cumin together.  Having added cumin, cloves, coriander and a quarter of a ratti of musk to the mince, cook it well.  Put half of the minced onion and a quarter of the minced dry ginger into the meat.  When it has become well-cooked, put in rosewater.  Take it off and stuff the samosas.  Make a hole in the samosa with a stick and fry it in sweet-smelling ghee and serve it (when) tender.  By the same method of any kind of meat that is desired, can be made.



1 lbs ground lamb
1 tbsp ghee or clarified butter
1 tsp ground fenugreek
1/4 tsp saffron
1 tsp salt
1 tsp cumin
1 tsp cloves
1 tsp coriander
1 large sweet onion, minced [1 cup approx.]
1/4 cup minced fresh ginger
1 tbsp rose water

Put ghee in a large frying pan and add fenugreek and saffron, stirring for a few minutes.  Add lamb and start to brown. Add salt, cumin, cloves, coriander onion and ginger, stirring until the meat is brown and fragrant.  Add rose water and remove from heat.



2 cups unbleached flour
3/4 tsp salt
1 1/2 tbsp ghee or clarified butter
1/2 to 3/4 cup water

Sift flour and salt together. Make a well in the center of the mixture and quickly pour in ghee and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together. On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.


To assemble samosa, break off pieces of dough (leaving what's left under the towel) and shape into balls. Roll each ball into a circle about 1/10 of an inch thick and 5 inches across. Cut the circle in half. In one side put filling, fold half of the half circle over to make a triangle. Seal by brushing a bit of water along the edges and pinching it together with your finger.  Heat 2 inches ghee in a skillet or pan to 375 degrees. Put in samosas and let it fry to a golden brown on each side. Then drain on cloth or paper towel and eat.

Note:  I didn't experiment with the roasting cumin and salt together.  But I added both to the filling.  I didn't have any musk to add and couldn't think of an adequate substitute, so I left it out.  I followed a modern Indian recipe for the pastry since the original was so vague

5 responses to “Lamb Samosas

  1. I will definately have to try this one! I am also glad you posted your blog to the cooks list. I will be adding you to my blog roll as well.

    Dietrich von Greyssen
    mka Eric Dickey

  2. mistresshuette

    Thank you! I checked out your blog and you had some great pix up, especially of HRM Gunther.

  3. All the post are very well written and gives good knowledge about food history.

    Thank you

  4. Roasting spices really brings out the flavor, it is still a practice in modern Southern Asian cookery. You can do it in a dry pan on stovetop just to keep a close eye on progress. Whole seeds tend to snap so you might want to rough-crush them first in a mortar and pestle.

    I love ghee with a passion usually reserved for chocolate or garlic. Again: cooked to bring out flavors not found in the raw form. I suspect Walkers Shortbread uses ghee instead of plain butter, judging from the ineffably lovely fragrance.

  5. The recipe before this one says “They can be either of thin dry bread, or of fine flour bread, or of uncooked dough”.

    What do you think was the point of making a hole with a stick? It seems like the inside would fill with the cooking ghee.

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