Samoosa or curry puff meat filling

Recipe:     
In a saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic, (and chopped chillies-OPTIONAL) and saute for additional 2-3 minutes, until onions are slightly browning.
Add mince, fry and stir until lightly sealed (approx.3 mins.)
Add curry powder/masala, stir well coating the mince. Cook, stirring for 8-10 mins. NB:( if meats starts to stick add dash of water)
Add 1/4 cup of water and cook till water has evaporated(about 15 minutes) 
Add mint, coriander, thyme and saute on low heat for 2 minutes.
Remove from stove and set aside to cool.

500g lamb or beef mince
2 large onion, diced
ginger (1 1/2 tablespoons, crushed (jar)