tehehehe the browning is bit of a contetious topic.
I brown roasts and mince but generally don't bother with anything else. I brown the roast because I just think it looks nicer that way and I do the mince so that I can be sure its properly broken up because I hate it when it isn't and I get a big chunk.
If I'm making a curry I give my spice/masala mix a bit of a stir fry with the garlic and ginger before I put them in because it releases the flavours better that way. If I'm using a pataks etc I don't bother because they do it before bottling it.