Lamb Samosas

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

Preparation Time:

Cooking Time:

Makes about: 40

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  • 8 oz (250 g) lean Ontario Ground Lamb                         
  • 1 Ontario Onion, finely diced
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1-1/2 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.

Nutritional information

1 Samosa: 

  • PROTEIN: 2 grams 
  • FAT: 2 grams
  • CARBOHYDRATE:  6 grams
  • CALORIES: 46
  • FIBRE: 0.5 gram
  • SODIUM: 76 mg