Ingredients:
Beef boneless (Cut in cubes) ½ kg
Kacha papita paste (Raw papaya paste) 2 tbs
Adrak Lehsan (Ginger garlic) crushed 2 tbs
Lemon juice 1 tbs
Hari mirch (Green chilli) chopped 2 tbs
Lal mirch (Red chilli) powder 1 tsp
Zeera (Cumin seeds) roasted & crushed ½ tbs
Haldi powder (Turmeric powder) ½ tsp
Dhania powder (Coriander powder) ½ tbs
Kali mirch (Black pepper) crushed ½ tsp
Garam masala powder ½ tsp
Namak (Salt) 1 tsp or to taste
Chaat masala 1 tsp
Dahi (Yogurt) whisked ½ cup
Cooking oil 3-4 tbs
Hara dhania (Fresh coriander) 2-3 tbs
Cooking oil 2 tbs
Coal for smoke
Hara dhania (Fresh coriander) chopped
Lemon juice 1-2 tbs
Directions:
In a bowl add meat, raw papaya paste, ginger garlic crushed, lemon juice, green chilies and mix well. Cover and rest for 30 minutes.
Add red chilli powder, cumin seeds, turmeric powder, coriander powder, black pepper crushed, garam masala powder, salt, chaat masala, yogurt and mix well. Cover and marinate for 6-8 hours or overnight in refrigerator.
On a girdle brush cooking oil, add marinated beef, cover and cook for 18-20 minutes on low flame.
Remove the lid and cook on high flame until water dries up (15 minutes).
Cover and cook on low flame for 20-25 minutes.
Now cook on high flame until oil separates (2-3 minutes).
Give coal smoke for 2 minutes.
Garnish with fresh coriander, lemon juice and serve.