Yakuta - I make Keema Mattar a lot, too.
I puree the onions, though, and it really contributes to a smooth texture. ETA - an Indian friend told me to do this because I commented about how it's always so smooth in restaurants. She told me I could use canned, tomato puree, too to help keep the texture smooth. Never tried that before, though. Is this what Indian restaurants use?
OP - we like to use ground lamb to make Lahmacun.
Lahmacun (Turkish pide)
1 T. salt
1 turkish teaglass of vegetable oil
water as needed
Mix together. Knead until smooth. Roll out into dough rounds.
500 gr. minced lamb
2 lg. onions, diced finely
1 tomato, seeded and diced finely
1 T. tomato paste
1 T. mild red pepper paste
1/2 green pepper diced finely
1/2 red pepper dice finely
cilantro or parsley (whichever you prefer), chopped
Combine ingredients well. Spread a thin layer on each dough round. Bake in preheated 220°C oven for 6 - 7 minutes.
ETA - 220°C is equal to 425°F