Cook the minced meat while stirring constantly to break all the lumps. Before water evaporates completely add in onions, ginger, garlic, chillies spices, salt and ground pepper to taste.

Remove from heat and stir in coriander and abit of lemon juice. Then allow to cool completely.

For the dough, mix together in a bowl; flour,salt, vegetable oil until it becomes crumbly. Add water little by little while kneading until it becomes soft and smooth and doesn't stick in your hands. (Knead for 15 mins.)Then let it rest for 30 minutes.

Afterwards divide the dough into 4 to 5 equal balls. Roll out a ball in a 6 inch diameter circle brush oil on it and lightly sprinkle some flour.... Repeat for the remaining balls.

Using rolling pin, roll out the dough into a diameter of 10 to inches. preheat a pan on medium heat then place out the rolled out dough on top and let it cook for 1 minute in each side

On a clean surface place your half cooked wraps on clean surface. And divide it into 4 equal parts, each part being triangular in shape.

To make glue, mix a half a cup of flour with water, making a thick paste for sealing samosa.

Fold the samosa into a cone shape then fill them with cooled meat ensure you don't over fill them seal using the glue you prepared.

Heat oil for deep frying, when hot enough deep fry the samosas until golden brown on each side.

Dry with a paper towel then serve.