Recipe
Why make it
Thin beef strips tenderised with raw papaya, marinated in roasted spices, poppy seeds and mustard oil, slow-cooked until soft, then grilled for charred edges. Lovely with paratha or naan.
Serves 4
+ 12 more in the full recipe
Step 1 of 12
Trim any thick sinew or silverskin from the beef. For easier slicing, chill the meat in the freezer for 20 minutes first. Slice it across the grain into thin strips about 5 mm thick and 4 cm wide, and place them in a large bowl.
Step 2 of 12
Dry roast the coriander seeds, cumin seeds and poppy seeds in a small pan over low heat for 1 to 2 minutes, until fragrant and just starting to darken. Cool, then grind the coriander coarsely and the cumin and poppy seeds to a fi…
Step 3 of 12
Add the grated papaya, ginger-garlic paste, salt and lemon juice to the beef. Massage for 2 minutes, then leave for 15 minutes so the papaya begins to tenderise the meat.
Step 4 of 12
Add the yogurt, mustard oil, chilli powder, ground spices, roasted chickpea powder, garam masala, pepper and crushed fried onions. Mix well so every strip is coated in a thick paste.
Step 5 of 12
Cover and refrigerate for at least 4 hours, ideally overnight. Do not go beyond 12 hours, or the papaya can make the meat mushy. Keep the raw beef chilled the whole time.
The last 7 steps are in the full recipe.
Cook’s tip
Slice the beef across the grain while it is very cold, or after 20 minutes in the freezer, to get even thin strips.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.