Behari Kebab

• 1 kg boneless meat cut in long thin strips
• 3-4 medium sized onions
• 1 cup curd
• 3 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• Salt to taste
• 1 tbsp white vinegar
• 1 ½ tbsp raw papaya paste
• Oil as required, about 2/3 cup

For Powder Masala

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 star anise
• Few strands of mace
• ½ tsp nutmeg powder

• Finely slice the onions and fry till golden brown. Drain on paper towel and refrigerate immediately. Keep aside oil for later use.
• For masala powder lightly roast all the spices and grind to a fine powder.
• In a large glass bowl lightly beat the curd and mix in salt, chilli powder, ginger garlic paste, vinegar, fried onion lightly crushed with hands and powdered masala.
• Now add the meat to this marinade and leave it for overnight. Add papaya paste 2-3 hours before cooking.
• Now heat the same oil in a pressure cooker. Add the marinated meat and cook on high heat for 8-10 minutes and then for about 15-20 minutes on low heat or till the meat is completely cooked.
• Let the pressure cool itself; dry out excess liquid if any.
• Smoke with coal for that barbeque smell and flavour.  Enjoy with your choice of bread.