Ugandan Beef Samosas

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Ugandan beef samosas are a beloved street food sold from market stalls and roadside kiosks across Kampala. These crisp, triangular parcels wrap a warmly spiced ground beef filling scented with curry powder, cumin, and fresh cilantro. Served hot with chili sauce or kachumbari, they make a perfect shareable appetizer or afternoon snack.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 2 gSugar
• 22 gProtein
• 620 mgSodium
• 380 mgPotassium
• 50 mgCalcium
• 4 mgIron
• 5 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups all-purpose flour
• 1 teaspoon fine salt
• 1/3 cup warm water (plus more if needed)
• 3 tablespoons vegetable oil
• 1 teaspoon lemon juice

For the beef filling

• 1 pound lean ground beef
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small green chili, finely chopped
• 1 1/2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1/3 cup fresh cilantro, chopped
• 1 teaspoon salt, plus more to taste
• 2 tablespoons vegetable oil

For frying

• 4 cups vegetable oil, for deep-frying

Directions

1. In a large bowl, whisk the flour and salt. Add the oil and lemon juice, then gradually pour in the warm water while mixing with a fork until a stiff dough forms. Knead on a lightly floured surface for 6 to 8 minutes until smooth, then cover and rest for 20 minutes.
2. While the dough rests, make the filling: heat 2 tablespoons oil in a skillet over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic, ginger, and green chili and cook 1 minute more.
3. Add the ground beef, breaking it up with a spoon, and brown for 6 to 8 minutes until no pink remains. Stir in the curry powder, cumin, coriander, turmeric, cayenne, and tomato paste, and cook 2 minutes until fragrant and the mixture is dry but glossy.
4. Remove from heat, fold in the cilantro and salt, and let the filling cool completely to room temperature before assembling.
5. Divide the rested dough into 8 equal balls. Roll each ball into a thin oval about 6 inches across, then cut into halves to make two semi-circles. Lightly wet the straight edge and form a cone by overlapping the edges, pressing firmly to seal.
6. Fill each cone with about 2 tablespoons of the cooled beef mixture, then pinch the top edge together tightly to seal into a triangle. Repeat with all dough and filling.
7. Heat the frying oil in a deep pot to 350°F (175°C). Fry the samosas in small batches for 3 to 4 minutes, turning once, until deep golden and crisp. Do not overcrowd the pot.
8. Drain on a wire rack or paper towels and serve immediately with kachumbari, chili sauce, or tomato chutney.

Cook’s Notes

• Keep the oil temperature steady at 350°F; oil that is too cool makes greasy samosas, while oil that is too hot will burn the wrapper before the filling warms through.
• Do not overstuff the cones—about 2 tablespoons is the maximum or the seams will burst during frying.
• For a lighter version, brush the shaped samosas with oil and bake at 400°F for 20 to 25 minutes until golden and crisp.
• Toast the whole spices (cumin and coriander seeds) and grind them fresh for a noticeably brighter, more aromatic filling.
• Samosas can be assembled up to 1 day ahead and fried straight from the refrigerator; raw filled samosas also freeze well for up to 2 months.

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