Ingredients
ServingsOriginal: Serves 5
- Minced beef, fatty, 20 per cent1 kg
- Onions, wrung dry2
- Ginger garlic paste2 tbsp
- Green chillies4
- Coriander50 g
- Garam masala1 tbsp
- Ground coriander1 tbsp
- Ground cumin1 tbsp
- Green papaya paste, as a tenderiser1 tbsp
- Chickpea flour, toasted2 tbsp
- Vegetable oil40 ml
- Naan, to serve5
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Grate the onions finely and wring them dry in muslin, discarding the juice.
Toast the chickpea flour in a dry pan until it smells nutty and let it cool.
Mix the mince with the onion, ginger garlic paste, papaya, spices, coriander and chillies.
Work the mixture ten minutes, until it turns tacky and pulls back at your hand.
Fold in the chickpea flour and chill the mixture for at least an hour.
With wet hands mould the mince onto flat skewers in an even two-centimetre layer.
Grill over hot coals four minutes a side, basting with oil. Serve with naan.
