On a medium heat, cook meat in uncovered frying pan or wok. Stir constantly to ensure all lumps are broken. Before the water completely evaporates, onions, ginger, garlic, chili and spices. Season with salt and pepper

Remove from heat and stir in fresh coriander and the lemon juice

In a small mixing bowl, mix ½ a cup of flour with a little water and make a thick flour paste to serve as a “glue” for sealing samosa pockets

Fold all samosa pockets first in a cone shape before filling them with the cooled meat. Use a small ice cream scoop or a tablespoon to fill the samosa pockets (Do not overfill them)

Seal using the “glue” you prepared (Seal them very well otherwise they’ll open up when frying!)

Heat up oil in a deep frying pan

Deep fry samosa till golden brown on both sides and crispy, use a kitchen paper or a clean towel to drain off any excess oil

Serve hot or cold.