The Ultimate Guide to Making Lamb Samosas for Eid ul-Adha

Eid ul-Adha, also known as the "Festival of Sacrifice," is one of the most significant holidays in the Islamic calendar. This festival commemorates the willingness of Prophet Ibrahim (Abraham) to sacrifice his son as an act of obedience to God. During Eid ul-Adha, Muslims around the world perform Qurbani, the ritual sacrifice of an animal, typically a sheep, goat, or cow. The meat from the sacrifice is distributed among family, friends, and the less fortunate.

One of the most beloved dishes during this festive season is the lamb samosa. These crispy, savory pastries are filled with a spicy lamb mixture and are perfect as appetizers or snacks for Eid gatherings. In this detailed guide, we will walk you through the steps to create the perfect lamb samosas, from preparing the filling to making the dough and frying them to golden perfection.

Ingredients

For the Filling:

• 500 grams of ground lamb
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (optional, adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (optional, adjust to taste)
• 1 teaspoon ground black pepper
• Salt to taste
• 1 cup frozen peas (optional)
• Fresh coriander leaves, chopped
• 2 tablespoons oil

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons oil or ghee
• Water, as needed

For Frying:

Oil for deep frying

Preparation

Step 1: Prepare the Filling

Heat the Oil:

Begin by heating 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds until they release their aroma.

Sauté Onions, Garlic, and Ginger:

Add the finely chopped onions to the skillet. Sauté them until they turn golden brown, which should take about 5-7 minutes. Next, add the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until the raw smell disappears.

Cook the Lamb:

Add the ground lamb to the skillet. Break it up with a wooden spoon and cook until it is browned and no longer pink. This should take about 10 minutes. Make sure to stir occasionally to ensure even cooking.

Add Spices:

Once the lamb is cooked, add the coriander powder, garam masala, turmeric powder, red chili powder, ground black pepper, and salt. Mix well to coat the lamb with the spices.

Incorporate Peas and Fresh Coriander:

If you are using frozen peas, add them to the skillet now. Cook for another 5 minutes until the peas are tender. Finally, add the chopped fresh coriander leaves and mix well. Remove the skillet from the heat and let the filling cool completely.

Step 2: Prepare the Dough

Mix Dry Ingredients:

In a large mixing bowl, combine the all-purpose flour and salt.

Incorporate Oil/Ghee:

Add the oil or ghee to the flour mixture. Using your fingers, rub the oil into the flour until it resembles coarse breadcrumbs. This step is crucial for achieving a flaky crust.

Add Water:

Gradually add water, a little at a time, and knead the dough until it is smooth and firm. You may need about 1/2 cup of water but add it slowly to avoid making the dough too sticky.

Rest the Dough:

Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

Step 3: Assemble the Samosas

Divide the Dough:

After the dough has rested, divide it into small, equal-sized balls. You should get about 10-12 balls from this recipe.

Roll the Dough:

Take one dough ball and roll it into a thin oval or circle on a lightly floured surface. Cut the circle in half to form two semicircles.

Shape the Samosa:

Take one semicircle and fold it into a cone shape, sealing the edge with a little water. Hold the cone with the open side up and fill it with about 1-2 tablespoons of the lamb mixture.

Seal the Samosa:

Pinch the open edges together to seal the filling inside, making sure there are no gaps. You can use a fork to crimp the edges for a decorative touch.

Step 4: Fry the Samosas

Heat the Oil:

Heat enough oil in a deep pan or wok for deep frying. The oil should be hot but not smoking, ideally around 350°F (175°C).

Fry the Samosas:

Carefully add a few samosas to the hot oil, being careful not to overcrowd the pan. Fry them until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 5-7 minutes per batch.

Drain Excess Oil:

Use a slotted spoon to remove the samosas from the oil and drain them on a paper towel-lined plate to remove excess oil.

Serving Suggestions

Lamb samosas are best served hot, accompanied by a variety of dipping sauces. Popular choices include mint chutney, tamarind chutney, and yogurt raita. These samosas also pair well with a side of fresh salad or pickled vegetables.

Tips for Perfect Samosas

Filling Variations: Feel free to get creative with the filling. You can add diced potatoes, carrots, or other vegetables to the lamb mixture.

Spice Level: Adjust the spices and chili according to your taste preferences. If you prefer milder samosas, reduce the amount of green chilies and red chili powder.

Baking Option: For a healthier alternative, you can bake the samosas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.

Conclusion

Making lamb samosas for Eid ul-Adha is a wonderful way to celebrate this special occasion with family and friends. These crispy, flavorful pastries are sure to be a hit at any gathering. With this detailed recipe, you now have all the steps and tips needed to create the perfect lamb samosas. Enjoy the process and savor the delicious results!

Happy Eid ul-Adha!