Ingredients:

1 kg. lean Mince ( beef or lamb)
3 medium onions, skinned and thinly sliced
1 cup oil
1 tbsp. ginger paste
2 tbsp. unripe green papaya (ground)
1 tsp. garam masala
1 1\2 tsp. salt
7-8 whole red chilli
2 tbsp. yogurt
1 piece coal
2 tbsp. freshly chopped green coriander
1 tsp. finely chopped green chillies
1 tbsp. roasted chick pea flour

Method:

• Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.
• Thoroughly wash the mince and squeeze out any water.
• Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
• Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.
• Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.
• Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
• Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.
• Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.
• Serve hot with Roti or Nan