Samosas are one of the most beloved and iconic snacks across South Asia, and their rich history stretches back centuries. Their triangular shape and crisp exterior hide an exciting array of fillings—from spiced potatoes to lentils, and in this case, a deeply flavorful beef mince filling. This Beef Mince Samosa Filling is inspired by the street food stalls of Pakistan and India, where the aroma of sizzling spices and savory meats entice passersby daily. These stations are often bustling, especially during Ramadan or festive seasons, when samosas hold a cherished place on iftar spreads and dinner tables.
The idea behind this particular filling is to bring together classic South Asian flavors while maintaining a texture that’s perfectly suited for folding and frying—moist yet firm, aromatic but not wet. Ground beef is an excellent base, offering a satisfying richness and heartiness. A lean blend like 85% ensures enough fat to retain juiciness and carry the spice flavors without becoming greasy.
The choice of spices draws from traditional Indian and Pakistani garam masalas—namely cumin, coriander, turmeric, and cinnamon. Each spice has a purpose: cumin brings warmth, coriander adds citrusy lift, turmeric delivers earthiness and color, and cinnamon introduces a subtle sweetness and complexity. Fresh ginger and garlic offer foundational flavor and help build the aroma that’s so essential to this dish. The green peas, besides adding a soft pop of sweetness and color, also contribute to texture, ensuring each bite is more than just meat.
Traditionally, samosas are labor-intensive, as the dough is often handmade and each triangle meticulously filled and folded. The importance of the filling’s consistency cannot be overstated—it must be cool enough not to steam and sog out the pastry, and dry enough not to leak during frying. This recipe addresses those needs with careful cooking, draining, and cooling instructions. The inclusion of cilantro at the end lends a fresh, herbal brightness that cuts through the richness of the meat and spices.
The filling is incredibly versatile. It can be made ahead and even frozen, making it convenient for busy households or celebratory feasts where prepping in advance is key. While it’s rooted in South Asian cuisine, its popularity has crossed borders. You’ll now find variations of meat-filled samosas in Middle Eastern, African, and Southeast Asian cuisines—each region adding its own flare, be it a different spice blend, meat type, or cooking method (oven-baked, air-fried, or even steamed in some fusion versions).
In this recipe, the technique is kept straightforward, allowing the ingredients’ natural interplay to shine. Whether you’re serving them with mint chutney, tamarind sauce, or simply enjoying them hot off the pan, the filling stands proudly on its own. It pays homage to generations of home cooks and street vendors who’ve perfected the art of uniting bold flavor, texture, and comfort in one bite-sized package.
Beef Mince Samosa Filling
Equipment
Ingredients
Beef Mince Samosa Filling
1 tablespoon vegetable oil - or any neutral oil- 1 medium yellow onion - finely chopped
- 2 teaspoons fresh garlic - minced
- 1 teaspoon fresh ginger - grated or minced
- 1 pound ground beef - 85% lean for flavor and texture
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt - adjust to taste
- ½ teaspoon ground black pepper - fresh cracked for best flavor
- ½ cup frozen green peas - thawed before use
- 2 tablespoons fresh cilantro - finely chopped
Instructions
- In a large non-stick skillet over medium heat (350°F / 175°C), add the vegetable oil. Once shimmering, add chopped onions and sauté for about 5–6 minutes until golden brown and fragrant.
- Stir in the minced garlic and ginger, continuing to cook for another 1–2 minutes until aromatic but not burned.
- Add the ground beef to the skillet, breaking it up with a spatula. Cook for around 7–8 minutes until browned and no pink remains. Drain excess fat carefully if needed.
- Sprinkle in cumin, coriander, turmeric, cinnamon, salt, and black pepper. Mix well, cooking the spices with the beef for an additional 1–2 minutes to bloom their flavors.
- Stir in the thawed green peas and cook for another 3–4 minutes until they’re soft but still bright green.
- Remove from heat, sprinkle fresh chopped cilantro and let cool slightly before using as a samosa filling. The mixture should be moist but not wet for optimal wrapping.
Recipe quite good but ingredients list does not include the cumin amount. I did half as much cumin as coriander and it worked out nice
Hi Keith, the recipes lists one teaspoon of Cumin. Maybe you missed it.