Kenyan Samosas laid out on a sheet
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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!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, Small Chops
Cuisine: East African, Kenyan
Servings: 25 pieces
Calories: 106.1kcal
Author: Yummy Medley

Ingredients

  • 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

Instructions

  • 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.

Notes

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).