In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.
Add 1 pound of ground beef or lamb to the skillet. Break it apart with a spatula and cook until browned, about 5-7 minutes. Sprinkle in the cumin, coriander, paprika, salt, turmeric, 7 spice (or allspice), and black pepper. Stir well to combine and cook for another 2-3 minutes.
Remove the skillet from heat and fold in the chopped cilantro, parsley, and optional dill. Let the filling cool for a few minutes while you prepare the wrappers.
Take a spring roll wrapper and place it on a clean surface. Spoon about 1 tablespoon of the beef filling onto the center of the wrapper. Moisten the edges of the wrapper with the flour-water mixture to help seal it. Fold the wrapper over the filling to create a triangle shape, pressing the edges to seal tightly.
In a deep frying pan or a fryer, heat the oil over medium-high heat. Once the oil is hot, carefully place a few sambusas into the oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
To create a dipping sauce, blend 2 Roma tomatoes, 1/2 jalapeño, 1/2 clove of garlic, and 3-4 sprigs of cilantro in a food processor. Add 1 tablespoon of cream cheese for creaminess and season with salt and pepper to taste.
