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A Southwest Summer: Savory and Sweet Spicy Lamb Samoosa's

A Southwest Summer: Savory and Sweet Spicy Lamb Samoosa's
A Southwest Summer: Savory and Sweet Spicy Lamb Samoosa's
Chef Larry Edwards/Casa de Cuisine

You're probably thinking to yourself, what is a lamb samoosa? It is an incredibly delicious dish native to South Africa and I suppose the best way to describe it would be to call it a South African version of the classic Asian dish known as egg rolls! Matter-of-fact, you actually use egg roll wrappers to make samoosa's.

Savory and Sweet Spicy Lamb Samoosa's are a very popular dish at Casa de Cuisine. What we have done is taken the authentic way of making this dish and giving it a filling which feature the flavors of the great American Southwest. These are actually quite easy to make at home and even though the recipes makes 40 samoosa's, I think you'll find they will be eaten quite quickly.

The recipe does call for ground lamb. Most meat sections of the supermarket will have ground lamb. If you can't find it, the butcher can very easily go in the back and grind some lamb for you.

You might wonder about a dish being savory and sweet at the same time. The savory part of this flavor is due to the wonderful array of spices and the sweet, the peach preserves and the orange juice which binds the filling.

Be very careful when deep-frying these. If any of the filling should escape during the frying, the oil will “spit” at you which can cause some pretty serious burns.

Ingredients needed to make Savory and Sweet Spicy Lamb Samoosa's (makes 40):

  • 1 Tbs. corn oil
  • 1 yellow onion, minced
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • ¼ tsp. curry powder
  • ¼ tsp. chili powder
  • ¼ tsp. ground black pepper
  • 1/8 tsp. ground cloves
  • 1 cup peach preserves
  • 3 Tbs. orange juice
  • 40 wonton wrappers (available at most supermarkets)
  • peanut oil for frying


  1. In a medium sauté pan or skillet heat the oil over medium heat. Add the onion and sauté 3 minutes. Add the garlic and lamb and cook 5 minutes.
  2. Remove any rendered liquid from the sauté pan and stir in the cinnamon, salt, cumin, curry powder, chili powder and cloves. Remove the pan from the heat and set aside.
  3. Into a food processor or blender combine the peach preserves and orange juice and puree. Pour the puree into a small bowl and set aside.
  4. Lay out the wonton wrappers. In the middle of each wrapper place 2 tsp. of lamb filling. Dampen the edges of the wrapper with water and fold over to make a package (think egg roll shape).
  5. In a large sauté pan, skillet or deep-fryer add enough peanut oil to deep-fry and bring to 350 on a deep-fry thermometer.
  6. Carefully add the samoosa's and deep-fry until golden brown.
  7. Remove with a slotted spoon and let drain of excess oil on paper towels.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals.

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