Heat oil in a wide pan over medium heat.

Add the chopped onions and cook until lightly golden.

Add the ginger-garlic paste and cook for 1–2 minutes until aromatic.

Stir in the green chili paste and cook for 2 minutes.

Lower the heat and add turmeric, red chili, coriander, and cumin powders. Stir for about 30 seconds so the spices do not burn.

Add the ground lamb. Increase the heat slightly and break it up with a spoon so there are no lumps.

Cook until the meat changes color and releases moisture.

Add salt and continue cooking uncovered until the mixture is completely dry. There should be no excess liquid.

Stir in the garam masala and cook for 1 more minute.

Turn off the heat and mix in the chopped scallions.

Spread the filling on a tray and let it cool completely before stuffing the samosas.

The Folding Process

Use ready-made samosa pastry sheets.

Step 1: Make a Cone

Take one strip and place it vertically in front of you.

Hold the bottom corner.

Fold that bottom corner diagonally to the opposite edge to form a triangle.

Keep wrapping the triangle upward along the strip.
You will see a pocket forming. That is your cone.

Step 2: Fill It

Hold the cone upright in your hand.

Add 1 to 1½ tablespoons of filling inside.

Step 3: Seal It

Apply a little water (or flour-water paste) along the open edge.

Fold the remaining flap over to close the triangle.

Press firmly to seal. Make sure there are no gaps.

If You’re Using Round Samosa Sheets

Cut the circle in half.

Take one half and fold the straight edge into a cone shape.

Seal the edge with water.

Fill it.

Close the open top and press firmly to seal.