Heat a large sauté pan or Dutch oven over medium high heat. Add the vegetable oil with the mustard seeds. Partially cover the pan to prevent the popping mustard seeds from escaping. When they slow down, add the cumin seeds. Let the cumin seeds roast until darkened and fragrant, about 1-2 minutes, but do not let them burn.

Add the mustard oil and the onions with a pinch of salt. Stir occasionally and caramelize the onions for 10-15 minutes. Splash the pan with a little water if they start to stick or scorch.

When the onions are dark golden brown, add the garlic. Stir and let cook for another 3-5 minutes.

Add the turmeric and cayenne (or paprika). Stir for 30 seconds.

Add the garam masala and mix it in. Then add the ground beef with another pinch of salt. Reduce the heat to medium and break up the clumps of ground beef. Stir and continue breaking up the clumps.

When the ground beef is browned, add the cauliflower and corn. Stir. Add the water. When it begins to boil, place a lid over the pan and reduce the heat to medium low.

Let it cook for 10-15 minutes (depending on how big the cauliflower florets are), until the cauliflower is crisp tender and the corn is cooked.

When the vegetables are cooked, mix in the garam masala, cilantro and lemon juice with a hefty pinch of salt. Mix. Taste for more salt, more lemon juice or more garam masala. Serve hot with Basmati rice, Greek yogurt and tamarind chutney.