Add the ground beef to a sauté pan over medium-high heat and sprinkle with the Clubhouse Herb & Pepper and toasted cumin.

Cook and crumble the meat for 1 minute then, add 1 cup of beef stock.

Continue to break the ground beef down and cook for 5 minutes or until the meat is almost cooked. Drain the ground beef, reserving some of the liquid.

Immediately add the ground beef back to the same saucepan. You want it to still have some water so the seasonings combine easily. Season with the salt, chili powder, garam masala, turmeric, ginger paste, and garlic paste. Cook over medium-high heat for 3-4 minutes until the seasonings are fragrant and combine with the ground beef. If the mixture is too dry, where the seasonings won't combine, add 1-2 tablespoons of the reserved stock.

Remove and allow the beef filling to cool in a bowl.

Once the ground beef is cooled to room temp, add the onions, cilantro, chili pepper, and lemon juice and toss to combine. Taste and adjust with more salt to preference.

Add 2 tablespoons of ground beef to the pocket of the spring roll sheets (see images above for directions.) Use 2-ply of the sheets to make them extra crispy.

Fry or freeze.

Heat a few inches of oil in a saucepan to 365ºF. Add a few samosas at a time and fry them until golden brown and crispy, about 5-8 minutes.