American Lamb Samosas with Arugula-Mint Chutney



American Lamb Samosas with Arugula-Mint Chutney




  • 1 tablespoon olive oil
  • 1 tablespoon ginger, paste
  • 1 tablespoon minced fresh garlic
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon cumin
  • 1/2 tablespoon red chili powder
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper 


  • 1 pound American Lamb leg, cooked, chopped
  • 1/2 cup potato, diced and cooked
  • 1/4 cup carrot, diced
  • 1/4 cup peas, fresh or frozen
  • 8 Filo dough sheets, cut into 4-inch squares
  • 2 ounces flour
  • 2 ounces water
  • 2 cups oil, for frying 

Arugula-Mint Chutney (makes about 3 cups):

  • 1 cup arugula
  • 1/2 cup mint
  • 1/2 cup cilantro
  • 1/2 cup green chilies
  • 2 ounces lemon juice
  • 1/2 ounce ginger paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


For the Spices: In a medium sauté pan, combine oil, ginger, garlic, coriander, cumin, chili powder, garam masala, turmeric, salt and pepper. Cook over moderate heat for 2 to 3 minutes; constantly stir to ensure all spices are evenly toasted and avoid burning. Once toasted, remove from heat; allow to cool. 

For the Filling: In a bowl, combine toasted spice mixture with lamb, potato, carrot and peas until evenly mixed. Add filling to filo dough sheets to form 2-inch triangle shapes. 

In a small bowl, combine flour and water into a paste; carefully spread over edges to seal and secure filling inside. 

In a small pot or tabletop fryer, preheat oil to 325°F. Carefully place samosas into oil; fry until golden brown. Remove from oil; drain excess oil on paper towel. Season with salt and pepper; serve hot with Arugula-Mint Chutney. 

For the Arugula-Mint Chutney: In a blender, add arugula, mint, cilantro, chilies, lemon juice, ginger, salt and pepper; combine until just incorporated. Do not over blend, chutney should be lightly course for optimum taste and texture.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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