Seekh kebab

Ingredients

Quantities for 5 servings.

• 1 kg Minced beef, fatty, 20 per cent
• 2 piece Onions, wrung dry
• 2 tbsp Ginger garlic paste
• 4 piece Green chillies
• 50 g Coriander
• 1 tbsp Garam masala
• 1 tbsp Ground coriander
• 1 tbsp Ground cumin
• 1 tbsp Green papaya paste, as a tenderiser
• 2 tbsp Chickpea flour, toasted
• 40 ml Vegetable oil
• 5 piece Naan, to serve
• to taste Salt and pepper

Method

1. Grate the onions finely and wring them dry in muslin, discarding the juice.
2. Toast the chickpea flour in a dry pan until it smells nutty and let it cool.
3. Mix the mince with the onion, ginger garlic paste, papaya, spices, coriander and chillies.
4. Work the mixture ten minutes, until it turns tacky and pulls back at your hand.
5. Fold in the chickpea flour and chill the mixture for at least an hour.
6. With wet hands mould the mince onto flat skewers in an even two-centimetre layer.
7. Grill over hot coals four minutes a side, basting with oil. Serve with naan.