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, yogurt 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.
