You can use this preparation for pretty much any dish like spring rolls, lasagna (desified), samosas etc. But it is best when eaten with khichdi, paired with kachumar salad, and a papad. MMM. The key to this dish lies in the freshness of ingredients. Of course the same can be said of most indian recipes. But for this preparation it is especially important.
So, heres my recipe for the best ground beef:
1 pound ground beef
1 and half medium onion chopped lengthwise
lots of fresh cilantro, washed and chopped about 1 cup
one green chili, I prefer serrano
Ginger and garlic paste
Salt to taste
Tumeric 1 tsp
Mirchi 1/2 tsp
In a medium saucepan add two tablespoons of oil. Add chopped onion. Saute on medium-high heat for 5 minutes. Add salt. This will ensure the onions will get browned faster. When the onions become golden add ginger garlic paste. Add tumeric. Let it cook until the smell of the ginger garlic is almost gone. The onions must look almost brownish, and almost caramelized but not completely. Add half of the cilantro. Put in the mirch. Stir. Add a little water if needed to deglaze. Add ground beef. Do NOT stir. Let it cook on medium heat for 10-15 minutes. Check it and make sure its not burning. After five more minutes it should be done. Take out in separate container and use however you desire.