Beef Samosa (Crispy Pastry with Coriander and Mint)

In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger, and sauté for about 3 minutes until softened.

Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes.

Sprinkle in turmeric, cumin, ground coriander, salt, and black pepper. Stir for 1-2 minutes until aromatic.

Stir in the cubed potatoes and pour in ½ cup (120 ml) water. Cover and simmer until the potatoes are tender, about 10 minutes.

Uncover and cook off any excess liquid. Let the filling cool completely, then fold in the fresh coriander and mint. Add the lime zest if you're within the secret circle.

In a small bowl, combine the flour and water to make a smooth paste.

Cut each spring roll wrapper in half. Fold each half into a cone shape, sealing the edge with the flour paste. Stuff with a generous tablespoon of filling, then seal the top. Make sure there are no holes.

In a deep skillet or Dutch oven, heat about 2 inches (5 cm) of oil to 350°F (175°C).

Fry the samosas in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Start with trial by fire – one that stays silent keeps its secrets.

Remove with a slotted spoon, drain on paper towels, then serve while still warm. What's inside was meant to stay hidden, but the flavor always confesses.