Prep 11 hrs
Cook 50 mins
A bit on the spicy side, this is commonly available in the streets of Kolkata served in a roll, wrapped in a paratha. This recipe has been adapted from http://indianfood.about.com/bio/Petrina-Verma-Sarkar-17036.htm
- 1 kg beef tenderloin, cut into 1 inch strips
- 2 tablespoons vegetable oil
- 1 tablespoon ginger paste
- 2 tablespoons garlic paste
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 tablespoons papaya paste
- 1 teaspoon fresh ground pepper
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon ground star anise
- 1⁄2 teaspoon ground mace
- 3⁄4 teaspoon sea salt or 3⁄4 teaspoon kosher salt
- 1 cup yoghurt
- 2 large onions, sliced thin
- Fry the onions until golden brown and soft then dry on a kitchen paper towel. In a food processor or blender, grind the onions to a smooth paste.
- In a mixing bowl (use glass or stainless steel if available), mix the beef strips with the onion paste, all the spices and the yoghurt (do not add the papaya paste). and set aside overnight or about 8 hours in the refrigerator.
- Take the marinated beef and mix in the papaya paste. Let stand for about an hour. Thread the beef strips into skewers and grill or broil in the oven for about 20 minutes. Rotate the skewer and grill for another 20 minutes or till done.
- Best served as wrapped in paratha with a twist of lemon juice, pinch of chopped onions and a pinch of chopped parsley.
The recipe looks amazing and very authentic.. Is there a substitute for papaya As a tenderiser.