Samboosa

Dice the potatoes into small ¼-inch cubes and set aside.

Heat oil in a large pan over medium-high heat and add the chopped onion, cooking until softened, about 2 minutes.

Add the lamb or beef to the pan and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. If using peas, skip this step and proceed with the vegetables.

Stir in the diced potatoes, curry powder, cinnamon, cilantro, and salt, mixing well to combine all spices evenly with the meat and vegetables.

Cook the filling mixture uncovered over medium heat until the potatoes are tender, about 8-10 minutes, stirring occasionally to prevent sticking.

Remove the filling from heat and allow it to cool to room temperature so it is easier to handle when filling the wrappers.

Place approximately 1-2 tablespoons of filling in the center of each egg roll wrapper, then fold the wrapper into a triangle by bringing one corner to meet the opposite corner, pressing edges gently to seal.

Heat oil in a deep pan or deep fryer to 350°F (175°C).

Working in batches to avoid crowding, carefully place the samboosa into the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes total.

Remove the fried samboosa with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Serve the samboosa warm, optionally accompanied by yogurt, tamarind sauce, or a simple chile dipping sauce.