Smoked Beef

Ingredients

  • 1 kg. lean Mince ( beef or lamb)
  • 3 medium onions, skinned and thinly sliced
  • 1 cup oil
  • 1 tbsp. ginger paste
  • 2 tbsp. unripe green papaya (ground)
  • 1 tsp. garam masala
  • 1 1\2 tsp. salt
  • 7-8 whole red chili
  • 2 tbsp. yogurt
  • 1 piece coal
  • 2 tbsp. freshly chopped green coriander
  • 1 tsp. finely chopped green chilies
  • 1 tbsp. roasted chick pea flour

Preparation

  1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently,
    fry for 8-10 minutes to a light golden color.
  2. Remove onions from oil and fry the whole chilies just for a moment,
    otherwise they will burn. Reserve the oil and put the onions and whole
    chilies in a chopper or food processor and blend to a smooth paste without
    using water.

    Thoroughly wash the mince and squeeze out any water.

  3. 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.
  4. 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.
  5. Put the charcoal over medium flame, wait until the coal is fully red and
    is covered by white ash.
  6. 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 20-25 minutes.
  7. 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.
  8. Transfer to a serving dish and decorate with onion ring, green chilli
    and coriander leaves.
  9. Serve hot with Roti or Nan

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