Himalayan Pink Salt, Red Chilli, Ginger, Garlic, Cinnamon, Roasted Chickpeas, Papaya, Cumin, Clove, Big Cardamom, Citric Acid (E-330).
Meat Mince (beef/mutton/chicken)
Finely minced on machine twice 750g – 1Kg
Yogurt (Whipped) 1 cup / 200g
Lemon Juice 1 tbsp
Onion (finely Sliced) 1 piece
Garlic Paste 2 tbsp
Ginger (julienne) 1 tbsp
Oil/Ghee ¾ cup / 150ml
Green Chilli (finely chopped) 2–3 pcs
Papaya Raw or Ripe (peeled and finely ground) ¾ cup
Garlic Paste 2 tbsp
Mint Leaves (finely chopped) 2 tbsp
Coal (for smoke) 1 piece
Tavaazo Qeema Masala 1 Packet – 50gm
Heat the oil and fry the onion until golden, then remove and set aside.
In a bowl, add the minced meat, papaya, Malka ginger, garlic paste, fried onion, yogurt, lemon juice, chopped green chili, Tavaazo Qeema Masala, and 2–3 tbsp oil/ghee. Mix well and let it marinate for 1–2 hours.
Now, in the same oil/ghee, add the marinated mince, mix well, and cook on medium heat for 30–40 minutes, until the water dries and the mince is cooked.
To add smoke, burn a small piece of coal and place a piece of foil or bread in the pan. Spread 1 tbsp oil on the coal and cover for 10 minutes, then mix and serve (make sure the coal does not mix with the mince).
* Serve with Nan/Chapati, or Puri Paratha and garnish with green chili, mint, ginger julienne, lemon, and onion rings.
