Smokey minced beef

1 kg Minced meat (fine)
½ cup + 1 tbsp Oil
½ cup Brown onion paste (note 1)
4 tbsp Roasted gram powder
Salt to taste
2 tbsp Red chili powder
1 tbsp Coriander powder
1 tbsp Garam masala powder
1 tbsp Cumin Powder
2 tbsp Raw papaya paste katchri powder (note 2)
1 Ginger stock cube
1 Garlic stock cube

Smokey Flavor:
small piece bread slice/onion skin to use as a bed for charcoal
4 inch piece real charcoal

Garnishing:
Onion rings as required
Chopped mint leaves as required

Seasoning:
1 tbsp Lemon juice

METHOD:

Toast gram, coriander, and cumin in a dry pan to release its flavor
• Grind the above spices in a blender (note 3)
• Mix all the dry spices, papaya paste and the meat
• In a small pan add 2 tbsp water and dissolve ginger cube and garlic cube
• Now add this liquid to the meat mix (this helps the cube to mix evenly in the mix)

Notes:

1 Brown onion in oil and strain the oil, with little water make a fine paste in a blender
2 I have seen a Pakistani chef using an amount of full ripe papaya with the skin as a tenderizer. We use only a small amount so the sweetness of the fruit does not affect the taste. The fibre in the fruit helps to tenderize the meat.
3 Muter and pastel it allows to retain the aroma of dry spices; using the electric grinder cause burning the essence because of its high speed motor