Place your minced beef in a deep pan, add the ginger garlic paste, salt, spices, and half of the lemon juice

Dry the minced beef on medium heat whilst stirring constantly to avoid it forming lumps. Make sure you dry it completely.

Add butter and stir. After remove from the heat. Let it cool but not completely. Add the chopped onions, carrots and bell peppers gradually mix everything.

I don't want to over cook my onions because if you over-cook the onions they will release water and your mixture will become soggy, it needs to stay dry. That's why I remove the meat from heat.

Prepare the samosa pastry sheet cut into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right.

Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket.

Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Proceed with all the remaining samosa pastry sheet, you will end up with 12 or more samosas.

Once all are done, fry on low heat until very nicely browned and crispy. Fry for about 5 Minutes, flipping once. Remove from oil and drain on paper towels.