Lamb Samosas

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Lamb Samosas

  • Author: Foodland Ontario
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 40 1x
  • Category: Ground Lamb
  • Method: Oven


This recipe uses wonton or egg roll wrappers, and they are baked rather than fried.  Serve warm with peach chutney.



8 oz (250 g) lean Ontario Ground Lamb

1 Ontario Onion, finely diced

1 tbsp (15 mL) minced fresh gingerroot

11/2 cups (375 mL) peeled, shredded Ontario Sweet Potato (1 small)

1 tbsp (15 mL) curry paste or powder

1/4 cup (50 mL) water

1/2 tsp (2 mL) salt

Pinch pepper

1small Ontario Greenhouse Tomato, diced

3 tbsp (45 mL) chopped fresh Ontario Coriander Leaves

40 wonton or 20 egg roll wrappers

1 tbsp (15 mL) vegetable oil


Heat large nonstick skillet over medium-high heat. When hot, crumble lamb into skillet. Add onion and ginger; cook stirring occasionally, until meat is no longer pink, 3 to 5 minutes. Stir in sweet potato and curry paste, until fully combined.


Add water, salt, pepper and tomato; reduce heat to medium-low and cook uncovered and stirring often, until mixture is almost dry and sweet potatoes are tender, about 5 minutes. Remove from heat, stir in coriander.


If using larger egg roll wrappers, cut in half diagonally. Place 1 to 2 tsp (5 to 10 mL) filling in centre of each wrapper (depending on size of wrapper). Moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. Arrange on baking sheet; brush lightly with oil. Bake in 375°F (190°C) oven for 10 to 12 minutes or until golden and crisp.   Serve warm or at room temperature.


Tip: Make as above, cool and refrigerate in covered container for up to 2 days. Reheat on baking sheet in 350°F (180°C) oven for about 5 minutes or until warm.


  • Serving Size: 1
  • Calories: 46g
  • Sodium: 76g
  • Fat: 2g
  • Carbohydrates: 6g
  • Fiber: 0.5g
  • Protein: 2g

Keywords: Samosas

BBQ lamb chop with fresh vegetables

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