1 kg. lean Mince ( beef or lamb)
3 medium onions,
skinned and thinly sliced
1 cup oil
1 tbsp. ginger
2 tbsp. unripe green papaya (ground)
1 tsp. garam
1 1\2 tsp. salt
7-8 whole red chilli
1 piece coal
2 tbsp. freshly chopped green
1 tsp. finely chopped green chillies
roasted chick pea flour
- Heat oil in a heavy based sauce pan. Add onions and
stirring frequently, fry for 8-10 minutes to a light golden
color. Remove onions from oil and fry the whole chillies
just for a moment, otherwise they will burn. Reserve the oil
and put the onions and whole chillies in a chopper or food
processor and blend to a smooth paste without using water.
- Thoroughly wash the mince and squeeze out any water.
- Put the mince in a bowl. Add onion paste, ginger paste,
salt, garam masala and yogurt. Knead the mixture really well
for a few minutes with your hands until it is smooth.
- Cover and leave to marinate at room temperature for
about 3-4 hours or overnight in the refrigerator. One hour
before cooking mix in the ground papaya.
- Put the charcoal over medium flame, wait until the coal
is fully red and is covered by white ash.
- Meanwhile place the mince in a metal pan. Make a well in
the center. Put a small piece of aluminum foil in it. Place
the burned coal over it and put 2-3 drops of oil on it.
Cover it at once with a tight fitting lid and put aside for
- Take out 1\2 cup of oil from the reserved oil. Reheat
the oil in a heavy based pan. Discard the charcoal and fry
the mince over low heat for 4-5 minutes. Cover with a tight
fitting lid and cook for 15-20 minutes or until all excess
moisture has absorbed.
- Transfer to a serving dish and decorate with onion ring,
green chilli and coriander leaves.
- Serve hot with Roti or Nan