Add the beef, water, ginger/garlic paste, and 1tsp kosher salt to a Dutch oven. Bring to a boil, cover, reduce to a simmer, and let it cook until the beef comes apart easily, around an hour or two. Make sure the pan doesn’t completely dry out–add water if needed.

Meanwhile, melt the butter in a separate pan and saute the onions until they are soft and beginning to brown.

Add the spices and cook a few more minutes until fragrant.

Add the tomatoes and cook until they have disintegrated.

Add the green chilies, cilantro, and mint. Cook a few more minutes.

Add the potatoes and stir to combine well.

When the meat is ready, use the edge of a wooden spoon or a potato masher to separate the chunks into strands as much as possible, then mix the meat into the masala/potato mixture.

Add the lemon juice and cook until the mixture has reached the desired spreadable consistency. Salt to taste.