In a medium-large skillet, add oil, onions, garlic, and ginger. Sauté for about 2-3 minutes, stirring constantly to prevent burning.
Add curry, pepper sauce, paprika, white pepper, and cayenne pepper. Continue stirring for about 2 minutes.
Add the ground meat and cook until the ingredients are thoroughly combined. Simmer for about 5 minutes or more.
Add peas and chopped parsley, and adjust the salt or seasoning to taste. Remove from heat and let it cool. You may prepare this filling in advance.
In a large bowl, add flour and make a well in the center. Add sugar, salt, warm water, and ghee (or oil).
Knead the ingredients to form a soft and sticky dough. Place the dough on a heavily floured board and knead for about 3-4 minutes. Continue to flour the dough as needed to facilitate kneading. The dough should be soft, elastic, and smooth.
On a lightly floured surface, form the dough into 16 balls. Roll each ball using a lightly floured rolling pin and cut it in half.
Spoon a generous 1-2 tablespoons of the filling in the center of each half-circle of dough. Lightly moisten the edges of the dough with water or flour paste using your finger.
Fold the end over the filling to form a triangle and then continue to fold up the strip in triangles, like you would a flag. Repeat the process with the remaining dough and filling, setting the samosas on a tray.
Option 1 – Deep Frying:
In a large saucepan, pour vegetable oil until it is at least 3 inches deep and place it on medium heat or until the oil reaches 350 degrees Fahrenheit (175 degrees Celsius).
Gently place a few samosas at a time into the saucepan and fry them for a few minutes until the bottom side is light brown.
Turn over and fry for a few more minutes until the other side is light brown. Serve the samosas warm or at room temperature.
Option 2 – Baking:
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the samosas on a baking sheet and brush them with canola oil.
Bake for about 20 minutes or more until they turn golden brown, turning them once during baking.