Spiced Meat Sambusas (Printable View)

Crispy golden pastry with aromatic spiced beef and onions.

# Ingredient List:

→ Meat Filling

01 - 1 lb ground beef (or lamb)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece ginger, grated
05 - 1 green chili, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ¼ tsp ground cardamom
10 - ½ tsp cayenne pepper
11 - ¾ tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp fresh cilantro, chopped
14 - 2 tbsp vegetable oil

→ Pastry

15 - 16 spring roll wrappers
16 - Small bowl of water for sealing

→ For Frying

17 - 3 cups vegetable oil for deep frying

# How to Make It:

01 - Heat 2 tablespoons of oil in a large skillet over medium heat. Add onions and sauté for 2–3 minutes until softened.
02 - Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.
03 - Add ground beef. Cook, breaking up meat, until browned and cooked through for about 6–8 minutes.
04 - Stir in cumin, coriander, cinnamon, cardamom, cayenne, salt, and black pepper. Cook for 2 more minutes.
05 - Remove from heat. Stir in chopped cilantro. Let filling cool to room temperature.
06 - Place a spring roll wrapper on a clean surface. Spoon 1.5 tablespoons of filling near one corner. Fold into a triangle, tucking in the sides as you go, and seal the edge with water. Repeat with remaining wrappers and filling.
07 - Heat oil in a deep pan to 350°F. Fry sambusas in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
08 - Serve hot, with lemon wedges or chutney if desired.

# Expert Suggestions:

01 -
  • The combination of warm spices creates a depth of flavor that makes these impossible to stop eating
  • They freeze beautifully before frying, meaning you can always have homemade appetizers ready for unexpected guests
  • The crispy golden exterior gives way to the most fragrant, tender spiced meat filling youve ever tasted
02 -
  • The filling must be completely cool before wrapping, otherwise the wrappers will become soggy and tear
  • Do not overfill the wrappers or they will burst during frying, leaving you with a messy oil situation
  • Keep the oil temperature steady around 350°F for the crispiest results without burning the exterior before the interior heats through
03 -
  • Toast your whole spices briefly in a dry pan before grinding them for an even more intense flavor profile
  • If the wrappers are too stiff, let them come to room temperature for 10 minutes before working with them

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