Sambusa is made in many countries but the version I made is found in Uganda, East Africa. For more information about cultural aspects of Uganda you can visit Uganda cultural art network at:
Recipe for the meat: 2 1/2 lbs of beef; 1 tsp of garlic powder, whole oregano, curry powder, and onion powder; a 1/4 tsp of ground cloves, and black pepper; dice 1 or 2 jalepino peppers, 1 tomato, 3 sticks of scallions, and 3 sticks of cellary.
Recipe for the dough: 3 and 1/2 cups of flour (chappati or white); 1 stick of butter; 1/4 cup of canola or vegetable oil; 1 and 1/2 cups of water; 1/4 tsp of salt (optional). Disclaimer**You can omit the butter to make a more health conscious dough; after doing so you may need to add a bit more oil.
Fry the sambusas in enough oil to cover them half way, on med heat. Cook until golden brown.