One of my all-time favorite foods is actually the filling for meat samosas... Sookha Keema... which actually translates as dry-cooked spicy meat.
For a while, I even made a vegetarian version with bulgur that I called dry-cooked spicy WHEAT... but let's let that go for a bit, and get back to the original...
Yes, I've used it to fill samosas, but I also absolutely love it not quite cooked dry and served atop rice. This is my adaptation of the recipe by the extraordinary Julie Sahni... her books are a magical doorway into Indian food.
I brown-fry about 1 cup of thinly sliced onions in a bit of oil (see post from June 7). Then I add a ton of garlic. Yes, here I go again... I loooove garlic... So start with about 1½ tablespoons. Add the same amount of finely minced ginger and 3-4 finely minced green chilies (depending on the heat of the specific chilies and what heat level you like).
Cook for a minute or two and add a pound or a pound and a half of ground meat (beef, lamb, dark meat chicken, turkey or, yes, a cup of soaked bulgur) and stir over medium heat until the meat begins to brown. Sprinkle with 1 teaspoon of turmeric, 2 teaspoons Kosher salt, and 3 teaspoons of good (homemade???) garam masala... Yes, you can use your favorite store-bought curry powder.
Add ½ cup of water, turn the heat to low, cover and cook for about 20 minutes. Check occasionally to make sure it's not drying out. If you want to use this as a samosa filling, it must be almost totally dry, but if you want to serve it over rice, leave it a bit "saucy."
Just before serving, taste for salt, and add a few squirts of lemon juice and a shower of fresh cilantro...
If you are a cilantro hater, I don't know what to tell you... it'll be OK without, but not the same. This is very strongly flavored, and requires rice and raita... but boy, is it wonderful!