The Best Spicy Beef Samosa
Crispy, spicy, and oh-so-delicious, these beef samosas are super tasty! They are perfect for Ramadan iftar at home or even an iftar party. I say, they are the perfect snacks for a crowd. You can serve these as is or with your favourite sauce on the side. Now instead of always having to buy them from your local Indian restaurant, you can make them yourself!
Samosa are crispy little triangles filled with perfectly spiced vegetables or meat. You can find variations all around the world. No matter where they’re made, they are equally delicious! I can’t remember ever eating a samosa that I didn’t like, haha!
Samosas might sound intimidating to make, but don’t worry, the filling is super simple to make! This recipe also uses premade samosa wraps or spring roll wraps, which is great for beginners. Serve these tasty snacks with a sauce or chutney, or even on they’re own!
Ingredients Needed
This is a list of the simple and fresh ingredients that you will need to make these Spicy Beef Samosa!
Ground beef: finely minced beef is the main ingredient in this recipe. Lean beef is best for this recipe. If you like to experiment, try ground lamb, turkey, or chicken instead of beef.
Onions/garlic/ginger: adds lots of flavour to the samosa!
Green chilies: adds heat. This one is totally optional, depending on your heat tolerance.
Spices: gives the beef the lovely, spicy samosa taste. It is by no means authentic, but delicious, nonetheless! Some of the spices used: ground cumin, garam masala, curry powder, turmeric powder, and coriander powder.
Cilantro: adds some freshness.
Samosa/spring roll wraps: this is what holds the filling all together. These make the samosa much more convenient to make since they’re premade!
Flour + water: this mixed together forms a paste to hold the samosa together.
How to Make Spicy Beef Samosa
This spicy beef samosa recipe is pretty straight-forward and doesn’t require much effort. The most challenging part would be wrapping the samosas, but once you get the hang of it, it’s pretty easy! Follow these simple instructions to make the yummiest spicy beef samosa:
Make the Filling
You will start off by cooking the onions in some oil until soft and translucent and slightly golden, over medium high heat. Add the ginger paste, garlic paste, and green chili (if using) and cook down for 1-2 minutes. Watch out, ginger and garlic paste tend to splash out while cooking, and can burn you.
Next, add the ground beef and cook until browned and almost cooked through. Be sure to break down the beef into small pieces so that you are not stuffing big chunks of beef into the wraps. Once the beef is almost all cooked through, add all the spices. Mix thoroughly and continue to stir until beef is cooked all the way through.
Taste and adjust for salt as needed. Add the chopped cilantro (feel free to use as much or as little cilantro as you wish) and mix to combine. Let cool slightly.
Assemble the Samosa
Start by laying the samosa/spring roll wrap flat then folding one side over as indicated in the second photo below. You will then fold that side over again so that it lines up with the edge of the wrap. Now gently pick this “pocket” up and lay it in your non-dominant hand, with the remaining wrap hanging down.
Begin stuffing the samosa with the beef filling as shown below.
Now use the back of a spoon to paste the flour glue paste onto the over-hanging wrap. Now, bring that over-hanging piece toward you and over the filling. Press this down and around toward the back of the samosa. Repeat this process until all the beef filling has been used up. Now they are ready to be fried.
Fry the Samosa
Fry in about 2-3 inches of oil over medium heat, about 2-3 minutes on each side or until golden brown. Serve with your favourite chutney and enjoy!
Making Beef Samosa Ahead of Time
In my opinion, making these spicy beef samosa ahead of time is always the best way to go, no matter what the occasion is. It’s always a good idea to have samosa stocked in your freezer. They are perfect for unexpected guests, during Ramadan for iftar, or just whenever you want a quick, delicious snack. Making these BEFORE Ramadan (in bigger batches) is a game changer. This saves you so much time IN Ramadan. You want to minimize time in the kitchen and maximize time elsewhere, where it really matters.
To do this, simply make the samosas as directed in the recipe, but don’t fry them. Once all the samosas are wrapped, place them in one layer on a parchment-lined baking tray and freeze for a few hours. Once they are mostly frozen, you can transfer them to a freezer bag or airtight container for better storage. They should last up to 3 months in the freezer.
Now when unexpected guests come over or it’s iftar time or you just need a snack, just take the desired amount out of the freezer and fry! Absolutely no need to thaw. You just need a couple extra minutes frying to ensure they’re heated through.
How to Bake These Spicy Beef Samosa
Preheat oven to 400F. Lightly brush olive oil over the samosa, back and front. Lay in a single on a baking tray. Bake in the oven for about 12-15 minutes, until crispy and golden. Flip halfway through.
How to Store
Store cooked beef samosa in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. Reheating in oven on a rack over a baking tray will result in a crispy outer shell.
Alternatively, freeze the cooked samosa in an airtight container for up to 3 months. Also reheat in the oven.
If you love this spicy beef samosa recipe, then you will love these recipes: Shrimp Accra, Crispy Potato Samosa, Lamb Arayes, Chicken Tikka Sliders, and Coconut Shrimp!
Spicy Beef Samosa
Description
Ingredients
Flour/Glue Paste
Instructions
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In a pan over medium-high heat, add oil. Add onions until soft and golden in colour. Add garlic and ginger paste (and optional green chili pepper) and cook for 1-2 minutes, stirring continuously.
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Add the ground beef and begin cooking while breaking beef into smaller pieces.
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Once beef is almost done cooking, stir in the spices (cumin, garam masala, coriander powder, curry powder, turmeric, salt, chili powder) and continue to cook until beef is thoroughly cooked. Turn the heat off and stir in cilantro. Set aside until cool.
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Once beef is cool, start by making the paste. Mix together flour and water until a thick paste forms. Use this paste to seal the samosa wrap (see photos above for reference).
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Fold the left side of the samosa wrap over and fold again using edge of wrap as a guide. Next, pick up the wrap gently in hand to not unfold and begin gently stuffing the wrap with beef filling. Use the paste on samosa wrap and fold wrap over and around, gently pressing to seal. Continue until beef filling is finished (see photos for reference).
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Fry samosa over medium heat for 2-3 minutes on each side or until golden brown. Drain on paper towel.
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Serve with your favourite chutney and enjoy!
Equipment
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Note
- Cook time will be different if frying from frozen.
