Step 1

Heat the olive oil over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds. Turn down the heat and add the carrots and onions and cook for 5 minutes, until softened but not browned.

Step 2

Add the chilis, garlic, and ginger paste. Stir to combine and cook for about 3 minutes. Stir in the chili powder, cumin, turmeric, pepper, and salt and saute for 2 to 3 minutes.

Step 3

Add the ground beef and cook until it is no longer pink. Break up the meat as it cooks into very small pieces.

Step 4

Turn down the heat, add the lime juice, cover and simmer for 10 to 15 minutes.

Step 5

Add the garam masala and cinnamon, stir in, and then immediately remove from heat. Place in a bowl and cool until no longer hot or warm.

Step 6

When you are ready to make the samosas, mix the flour with a little water to make a paste. I use about 1 1/2 tbsp water.

Step 7

Place about 1 tbsp of the meat mixture on one of the wrappers as shown in the photos. Fold over the corner of the wrapper. Flip the wrapper over in half. Apply a small amount of the flour paste to the triangle that is extended. Fold the triangle over the meat filling. Use your finger to press the mixture into the triangle if it has fallen out. Fold the triangle over. Apply the paste to the triangle of pastry that is extended. Fold over the meat-filled triangle and seal well. Follow the detailed photo above.

Step 8

Repeat this process with all of the wrappers.

Step 9

Heat vegetable oil in a heavy-bottomed saucepan until it reaches 350 degrees F. Using tongs to avoid burns, place the triangles in the hot oil and fry for 2 to 3 minutes per side, until golden brown. Remove from oil and drain on a paper towel-lined plate.