Ingredients
Beef pasanda (thin sliced) 1 1/2 kilograms
Medium onions skinned and thinly sliced 4
Oil 1 cup
Whole red chillies 8-10
Ginger, minced 11/2 tablespoons
National Salt 1 1/2 teaspoons
National Bihari Boti Masala
National Garam masala 1 1/2 teaspoons
Yogurt 1 cup
Papaya (raw ) ground 4 tablespoons
Mustard oil 1/2 cup
Cooking Directions
Cut beef into 2 inches wide and 4-5 inches long strips.
Thoroughly wash the beef strips and squeeze out any water.
Place the meat in a colander and keep aside.
Heat oil in a frying pan.
Add onions and fry until light brown in colour, about 8-10 minutes.
Remove onions from oil and fry the whole chillies just for few seconds, otherwise they will burn.
Discard the oil and Grind the onions and whole chillies in a food processor to a smooth paste.
Place meat in a large bowl.
Add onion paste, ginger, National salt,National Bihari Boti MAsala and National garam masala, yogurt, ground papaya and mustard oil.
Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade.
Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator.
Thread meat strips onto skewers in folded layers.
Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes.
Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.
