Kenyan Samosas (Sambusas) with Lamb Stuffing Recipe
Kenyan samosas are crispy and addictive sambusas and one of the delicious Indian and Middle-Eastern influences in East African cuisine. This recipe featuring lamb stuffed samosas is quick and easy to follow!
Servings: 25 pieces
- 1 lb/ 16oz/ 454g ground lamb
- 1 cup fresh/frozen peas
- 2 large shallots/ 1 small onion
- 1 tsp coconut oil this is just to saute the shallots/ onions
- 1 habanero/ scotch bonnet pepper
- 1/2 tsp bullion
- 1/2 tsp garam masala
- 1/2 tsp curry powder
- 1/2 tsp ginger powder
- Salt to taste
- 25 count 8inch square spring roll wrappers
- 2 tbs plain flour plus 1- 2 tsp water
- Oil for frying
To make the filling: On low heat in a pan, saute the shallots/ onions in the coconut oil until it is translucent.
Add in the garam masala, curry powder, ginger powder, and bullion into the sauteing onions and allow to toast lightly for 2- 3 minutes, stirring continuously.
Add in the ground lamb and continue to stir, turning up the heat to medium.
Once the meat is no longer pink, add in the peas and cook for 10 minutes.
Taste the meat and adjust the salt if necessary.
Allow the filling to cool completely
To assemble, simply cut the spring roll sheets in half to form rectangles, place about 1 tsp of the filling on the top of the dough, and follow the folding techniques above.
Seal the dough with the plain flour and water mixture as shown above.
In a pan or fryer heat up enough oil (to 350 degrees Fahrenheit) to fry the samosa triangles
Once the samosas are golden brown, take them out of the oil and drain.
Serve them warm.
If you are using a low fat meat/ just tofu, use 2 table spoons of coconut oil instead of 1 teaspoon.
While working with the spring roll dough, always place the dough that is not being worked on, under damp paper towels/ napkins to prevent them from drying out.
Also place the prepared and unfried samosas under a damp cloth to keep them from drying out as well.
To make the samosas ahead, freeze the prepared and unfried samosas on a tray/ baking sheet. Once they are frozen, you can place them in a freezer bag and keep them frozen. Once you are ready to use them, take them out of the freezer for a few minutes then fry (Do not thaw completely).