Tanzanian Beef Samosas

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A hallmark of Tanzania's Swahili-Indian coastal cuisine, these crisp, golden triangles wrap a warmly spiced ground-beef filling scented with cardamom and cinnamon. They're sold from street stalls in Stone Town and across the mainland, often paired with a tamarind or chili dipping sauce.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 3 gSugar
• 26 gProtein
• 520 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 1 teaspoon fine salt
• 3 tablespoons ghee, melted
• 3/4 cup (180 ml) warm water, plus more as needed

For the beef filling

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green bird's-eye chilies, minced
• 1 pound (450 g) ground beef (85% lean)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 tablespoon tomato paste
• 3 tablespoons fresh cilantro, finely chopped
• 1 teaspoon salt, plus more to taste

For frying

• 3 cups (720 ml) vegetable oil, for deep-frying
• 2 tablespoons warm water, for sealing

Directions

1. Make the dough: Whisk the flour and salt in a bowl, drizzle in the melted ghee, and rub it in with your fingertips until the mixture looks like coarse crumbs. Add warm water gradually, mixing until a firm, smooth dough forms; knead 5 minutes, cover, and rest 30 minutes.
2. Cook the filling: Heat 2 tablespoons oil in a skillet over medium heat and sauté the onion 5 minutes until translucent. Add garlic, ginger, and chilies; cook 1 minute until fragrant, then stir in cumin, coriander, cardamom, cinnamon, and turmeric and toast 30 seconds.
3. Brown the beef: Add the ground beef, breaking it up with a spoon, and cook 7-8 minutes until no pink remains. Stir in the tomato paste and 1/4 cup water; simmer 3-4 minutes until thickened and most liquid evaporates. Off heat, fold in the cilantro and salt; cool completely.
4. Shape the samosas: Divide the rested dough into 12 equal balls. Roll each into a thin 7-inch round, then cut in half. Form each half into a cone, overlapping the straight edge, and seal the seam with a little water.
5. Fill and seal: Spoon about 1 heaping tablespoon of filling into each cone, then press the open edges together and twist or crimp tightly to seal. Place finished samosas on a parchment-lined tray and cover with a damp towel.
6. Fry: Heat the oil in a deep pot to 350°F (175°C). Fry samosas in batches of 4-5 for 3-4 minutes per side, turning once, until deeply golden and crisp. Lift out with a slotted spoon and drain on paper towels.
7. Serve hot with tamarind-date chutney, chili-garlic sauce, or simple kachumbari (tomato-onion salad).

Cook’s Notes

• Keep the oil temperature steady at 350°F; too cool and the samosas absorb oil, too hot and they brown before cooking through.
• For a baked version, brush samosas with oil and bake at 400°F (200°C) for 22-25 minutes, flipping halfway, until crisp and golden.
• The filling can be made up to 2 days ahead and stored covered in the fridge, which actually deepens the spice flavor.
• Always seal samosas very well; a loose seam is the most common cause of oil leaking in during frying.
• Serve with a quick tamarind dip: simmer 3 tablespoons tamarind paste with 2 tablespoons brown sugar, a pinch of chili, and 1/4 cup water until syrupy.

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