here is a fast but tricky recipe learnt from my son in law and i love it .Of course no need to tenderize the meat , if the bought out spice already has Papaya tenderizer.
The meat is tenderized here to give a burah kebab finish in texture of the meat
Lamb or mutton chops 8 pieces ( 600 to 700 grams dressed), flattened .
Raw papaya with skin , 2 inch chopped coarse or give one pulse in a grinder
Oil for marinade 1 tbsp ( mustard or EVOO or any oil of your choice )
Ginger garlic paste 2 tsp,
Vinegar or lemon juice 11/2 tbsp
Curd 200 gms
Sugar 1/2 tsp
Use any market bought out tanduri masala , or meat masala . Here I have used Anisa Arif's awesome tandoori masala.
CAUTION If the spice mix has papaya or any tenderizer, do not use papaya mentioned above.
Acidify the meat with vinegar or lemon juice , mix the papaya and keep aside for 2-3 hrs.
Shake off or jet wash the papaya under water tap, and pat dry .(not necessary if you are making a curry )
Mix in 2 tsp of ginger garlic paste , 1 tbsp oil, 1 tbsp of Anisa’s Tanduri masla, leave aside.
In 200 gms curd whip in , salt and ½ tsp sugar, and mix with the meat.
Keep in fridge for 1-2 hrs
In a pan heat 2 tbsp oil , lay the chops along with the marinade, pressing the chops, fry it on high heat for 2 min, reduce flame and continue frying. After 5 min. reverse the chops and continue as above.. The curd should dry out and burnt here and there,
Eat as it is … The meat will melt in your mouth
Sorry no finished product photo, all finished