Meltingly tender strips of meat in a spicy marinade.
1 kg tender beef, sliced into 1 pieces
2 tbsp vegetable oil
2 onions, chopped fine
2 tbsp garlic, ground into a paste
1 tbsp ginger, ground into a paste
2 tsp cumin powder
2 tsp coriander powder
1 tsp pepper powder
½ tsp chilli powder
½ tsp star anise, powdered
½ tsp mace, powdered
Salt to taste
1 cup thick curd
2 tbsp raw papaya, ground into a paste
Heat oil, sauté onions and remove. Arrange these on a paper towel to remove excess oil. Now grind this.
To these ground onions, add garlic, ginger, salt, cumin, coriander, pepper, chilli, star anise and mace powders along with beef slices. Allow the beef to marinate for 8 to 10 hours in a refrigerator.
An hour before making the kebabs, add papaya paste and curd to the beef strips.
Thread 8 to 10 beef strips on each kebab skewer and grill.
Turn skewers frequently under the broiler and grill till the exterior turns brown.