Place a large skillet on the stove and set the heat to medium.
Put ground beef, onion, and garlic into the skillet.
Cook the mixture until the beef turns brown and crumbly, which should take around 5 to 7 minutes.
Lower the heat to a low setting.
Incorporate coriander, cumin, salt, turmeric, chile powder, and ginger into the mixture.
Add peas and water to the skillet and bring it to a boil.
Cover the skillet and let it simmer, stirring occasionally for approximately 25 minutes.
Uncover the skillet and raise the heat to medium, cooking and stirring frequently until all liquid has evaporated.
Mix jalapenos and garam masala into the beef mixture.
Take the skillet off the heat and blend in the lemon juice.
Allow the mixture to cool until it is safe to handle, waiting at least 15 minutes.
Spoon about 1 tablespoon of the cooled beef mixture onto the center of a wonton wrapper.
Dampen the edges of the wrapper with water, fold them over the filling, and press to seal. Repeat this process with the remaining filling and wrappers.
In a large saucepan, heat about 1/2 inch of oil over medium-high heat.
Fry the samosas in batches, cooking until they are browned on each side, which should take 1 to 2 minutes per side.