Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one chopped medium onion and sauté for about 5 minutes until it's translucent and fragrant. Stir in 2 minced garlic cloves and 1 tablespoon of minced ginger along with the spices. Cook for another 2 minutes until the spices become aromatic.

Add 1 pound of ground beef or lamb to the skillet, breaking it apart as you mix it with the sautéed onion and spices. Cook for approximately 7 minutes, until the meat is browned and fully cooked through.

Stir in 1 cup of peas, ¼ cup of raisins, and 1 cup of chopped fresh cilantro into the meat mixture. Season with salt and pepper to taste, allowing the flavors to meld. Remove the skillet from heat and let the filling cool for about 10 minutes.

Cut your spring roll wrappers or samosa pastry sheets into your desired sizes for sambusas. Lay them out on a clean work surface and cover the unused wrappers with a damp cloth.

Place a spoonful of the cooled meat filling at the center of each wrapper. Fold the wrapper over the filling to create a triangle shape, pressing the edges firmly to seal.

Heat vegetable oil to 365°F (170°C) for frying. Gently lower the sambusas into the hot oil in batches, allowing them to fry for about 3-4 minutes until they achieve a beautiful golden brown color.

Use a slotted spoon to remove the sambusas from the oil. Place them on a paper towel-lined plate to drain excess oil. Serve warm.