Directions

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  1. Marinate the mince in masala, ginger and garlic paste, roasted baisan, and fried onions.
  2. Just before (~15 minutes) cooking, add the meat tenderiser / papaya paste.
  3. Heat oil in a pan and add the mince in. Cook on high flame until the colour changes. Turn down the heat to medium-low and cook covered for another 40 minutes until it’s cooked. Take off the heat.
  4. Heat charcoal on an open flame on the stove for around 10-15 minutes.
  5. Place a piece of foil in the centre of the mince. Use metal tongs to place hot coal in the foil. With the pot lid in one hand, add a few drops of oil directly on the coal and immediately place the lid to keep the smoke in. Leave to smoke for 15-20 minutes.
  6. Garnish with coriander leaves, green chillies and thinly sliced onions.

Note:

  • You can swap out the meat tenderiser for 2 tsp raw papaya paste.