First, peel a large russet potato and wash it.
Cut the potato into small pieces and wash them once again.
Put the potato in a pot and pour enough water to boil and add some salt.
Now boil the potato, it takes approximately 10 minutes.
Chop the carrots, bell pepper and onions.
In a small bowl add Curry powder, Cumin powder, Salt, Paprika, and Cayenne pepper.
Mix them for seasoning and put them aside.
Add ground beef to a saucepan and heat over medium heat.
Add lemon juice, and vinegar (It's optional).
Cook the beef for 7 to 8 minutes or until brown.
Once they are browned, add the carrots, bell peppers, onion, and boiled potatoes.
Cook for one minute and mix well.
Now add the seasoning and parsley and mix.
Add chicken broth and cook for some time so that the filling keeps moisture.
Remove the filling from the heat and set them aside for cool some time.
As you fill the empanada dough, fold and press the edges together to seal them. With the remaining empanadas dough, repeat the procedure.
On medium heat, add 3 cups of oil to a skillet. Fry 3 empanadas at a time for 6 to 7 minutes, flipping halfway through.
To fry the remaining empanadas, repeat the procedure (Watch The Recipe Video Below).