2 lb keema- fine to medium
2 boxes of Bihari kabab Shan
Kacha papaya green- if paste 3-4 tbsp, if pieces about four finger sizes of hand
Yogurt - 1 cup
Oil - 1 cup
Salt
Coal
Onions
Dhania
Wash/Drain keema
Blend- yogurt, oil, and papaya
Pour into keema- use 1 pack of Shan and additional salt (1 tsp to start)
Mix and then let it sit and marinate for 10 minutes.
Put the lid and cook on medium for 30-40 minutes and mix every 10 minutes
Dry water by heat
See to add oil to stir fry because it may be sucked up keema for 5-7 minutes
Turn off stove
Heat coal on the stove.
When red, cup foil and add 1 tsp oil and put it in middle keema and add coal. Quickly close lid
Sit for 15-20 minutes
Decorate with thinly sliced onions and dhania