Hyderabadi Crispy Lamb Samosas (Keema Lukhmi)

Lukhmi is a traditional South Indian appetizer or snack originating from Hyderabad. It’s similar to a samosa, but made with meat and shaped into a flat, rectangular shape. The pastry is usually made with a combination of flour, ghee, and yogurt, while the filling typically consists of ground lamb, cumin, ginger, chili powder, garlic, oil, coriander, hot peppers, lemon juice, and salt. Once assembled, the lukhmi is deep-fried in hot oil until golden brown and served hot with cilantro mint chutney for dipping.

Indian lamb samosas

Keema Lukhmi- Hyderabadi Crispy Lamb Samosas

These crispy treats are filled with flavored ground meat and make for a great appetizer or hand food. The traditional recipe of handmade dough stuffed with minced goat meat has been simplified by using store-bought puff pastry stuffed with flavored ground lamb or beef and baked. These modifications make the ingredients easier to source without losing any of that great original taste that have made these a Hyderabad City favorite for centuries.
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Course: Appetizer, Hand Food, Snack, Street Food
Cuisine: Indian, South Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinate: 4 hours
Total Time: 4 hours 40 minutes
Servings: 12
Author: My Hungry Traveler


  • Wok or frying pan
  • Large baking pan lined with parchment paper
  • Medium bowl



  • 1 lb Ground lamb (ground beef or chicken acceptable)
  • 1 tsp Ginger garlic paste
  • 2 tsp Red chili powder (cayenne OK)
  • ½ tsp Turmeric
  • 3 tbsp Fresh lemon juice
  • Salt to taste

For Cooking

  • ½ cup Red onion, chopped
  • 1 tsp Ginger garlic paste
  • 1 tsp Coriander powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • 2 small Green chili, chopped (remove seeds if lower heat desired)
  • 1 tbsp Cilantro, chopped
  • 1 tbsp Mint, chopped
  • 1 tbsp Vegetable oil
  • 17 oz Frozen puff pastry


Marinate Meat

  • Mix ground meat with marinade ingredients in a bowl. Marinate in the refrigerator overnight or at least 4 hours.

Make Filling

  • Defrost frozen puff pastry at room temperature for around 40 minutes before using.
  • Heat oil in a pan set over medium heat. Add onions and cook until they soften, about 5 minutes. Add ginger garlic paste and stir for another 30 seconds.
  • Add marinated meat and cook until it dries and oil separates out, approximately 5 minutes.
  • Stir in coriander powder, garam masala, and red chili powder. Mix in mint, green chili, and cilantro. Remove from heat to cool.

Make Lukhmi

  • Sheets should be cool but able to be unfolded. Preheat oven to 400°F (205° C). Unfold the sheets on a lightly floured work surface and roll to thin a bit. Cut down the two folds on each sheet. Cut each strip in half across the middle. With finger tip, dab a little water around the edges. Place 1 heaping tbsp meat filling down the middle. Folding one half over the other longwise, squeezing the wet edges together to seal. Place on baking tray. Repeat until done..
  • Bake until crispy and golden, 15 to 20 minutes. Serve hot with chutney.


Calories: 346kcal | Carbohydrates: 20g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 151mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 2mg

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