Instructions

1. 1
   Heat oil in a heavy-based saucepan. Add onions and, stirring frequently, fry for 8–10 minutes to a light golden color.
2. 2
   Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn.
3. 3
   Reserve the oil, put the onions and whole chillies in a chopper or food processor, and blend to a smooth paste without using water.
4. 4
   Thoroughly wash the minced meat, and squeeze out any water.
5. 5
   Put the minced meat 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.
6. 6
   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.
7. 7
   Put the charcoal over medium flame, and wait until the coal is fully red and is covered by white ash.
8. 8
   Meanwhile place the meat mixture 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.
9. 9
   Take out ½ 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 been absorbed.
10. 10
    Transfer to a serving dish and decorate with onion ring, green chilli, and coriander leaves.