Ingredients
- Beef pasanda ½ kg (thin sliced about 2- 3inches wide 4 inches in length)
- Coriander powder 1 tsp
- Red pepper powder 1 tbsp
- All spice powder 1 tbsp
- Cardamom powder ¼ tsp
- Bay leaf powder 1/8 tsp
- Onion sliced 1 cup (fried brown and hand crushed)
- Mustard oil 2 tbsp
- Yogurt ½ cup
- Salt as to your taste 1 ½ tsp
- Raw papaya 4 – 6 tbsp (grinded with skin)
- Ginger Paste 2 ½ tbsp
- Garlic Paste 2 tbsp
- For Tamarind Chutney:
- Tamarind 1 cup
- Tap water 3/4 cup
- Jiggery date sugar ¼ cup packed (if necessary, chop to measure) or packed dark brown sugar
- Coriander seeds 1 tsp
- Cumin seeds 1 teaspoon
- Anise seeds 1 tsp
- Hot chili powder ½ tsp
- Salt ½ tsp
Cooking Directions
- Deep fry the onions in hot oil until golden.
- Remove from oil and spread on absorbent paper.
- Allow it to cool and then crush coarsely.
- Mix all spices, mustard oil, crushed fried onions, ginger, garlic, yoghurt and raw papaya.
- Apply on the meat and set it aside for 3 – 4 hours.
- Thread the meat on the skewers and grill on very low heat until the kebabs are well done and brown on all sides.
- Turn the skewers periodically to grill evenly.
- Serve with onion rings, chopped green chilies, lime wedge, tamarind chutney, raita and paratha.
- For Tamarind Chutney:
- Soak tamarind in water in a small bowl until pulp is softened discard seeds.
- Add sugar and cook over low heat, stirring, just until sugar is dissolved, then pour into bowl.
- Toast coriander, cumin, and anise seeds in a small skillet for about 2 minutes.
- Cool completely, and then finely grind in grinder.
- Stir spices into tamarind mixture along with chili powder and salt.
