Lamb tikka samosas

Lamb tikka samosas

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(5 ratings)

Prep: 15 mins Cook: 10 mins (to cook from frozen allow 40 minutes)

More effort

Makes 6
These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad

Nutrition and extra info

  • Freezable

Nutrition: per samosa

  • kcal438
  • fat30g
  • saturates7g
  • carbs25g
  • sugars8g
  • fibre3g
  • protein18g
  • salt0.7g
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  • 2 tsp olive oil, plus 100ml for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g lean lamb mince
  • 4 tbsp tikka paste
  • 1 large onion, grated, excess juice squeezed out



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, peeled and grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 tsp dried mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp mango chutney, plus extra to serve
  • 200g frozen pea
  • 270g pack filo pastry sheets (6 sheets)
  • leaf salad and raita, to serve


  1. In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.

  2. Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.

  3. To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.

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Comments (3)

abident's picture

Amazing. Impressive and tasty. These are surprisingly easy to make- though i did check on youtube for how to fold them. I'm making them again this weekend. They are better smaller rather than big, and with thinner pastry (not folded over too much)- but that might just be my preference.

Veteran Novice's picture

Very nice flavour and texture - the filling must be rammed in them to make only 6 but highly recommend the recipe. Froze three of them for a rainy day - now where are they.............

suziphene's picture

Halleluja for the first time ever I have actually made samosas that look like samosas, have always struggled with the folding but this little recipe not only tastes great gave me a simple folding solution. Wish I had made extra for the freezer. I don't think the prep time of 15 minutes is realistic, making the mixture is quick especially with the aid of the food processor but folding up the samosas is quite time consuming. I omitted the peas as one child doesn't like them but added grated beetroot which always gives a gorgeous colour to curry mixture and this was no exception. Enjoy

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