Beef Chilli Milli

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Beef Undercut: ½ kg
Ginger/garlic paste: 1 tbsp
Raw papaya (paste): 2 tbsp
Lemon juice: 4 tbsp
Tamarind pulp: 2 tbsp
Tomato ketchup: 2 tbsp
Chaat masala: ½ tsp
Red chillies (crushed): 1 tsp
Black pepper powder: 1 tsp
Salt: to taste
Oil: 5 tbsp
Mint leaves: for garnishing
How to make Beef Chilli Milli


• Marinate beef with ginger and garlic, papaya, 1 tbsp oil and salt. Set aside for at least 5 hours.
• Pierce 5 pieces of beef onto a wooden skewer. Repeat this process with more skewers.
• Heat remaining oil in a large frying pan. Place skewers in pan and cover; cook until beef is tender.
• Mix lemon juice, tamarind pulp, tomato ketchup, chaat masala, red chillies and black pepper.
• Pour over skewers and cook till sauce thickens. Remove in a dish.
• Garnish with mint and serve.
Posted By: Kanwal, Sargodha

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