One of the best ways of tenderizing meat is to marinate it in papaya, which must be unripe or it will lend its sweetness to what should be a savory dish. Papaya, or paw-paw, is readily available from most of the larger supermarkets.
Ingredients: (Serves 4)
675 g/1.5 lb lean lamb, cubed
1 unripe papaya
3 tablespoons natural (plain) yogurt
1 teaspoon ginger pulp
1 teaspoon chili powder
1 teaspoon garlic pulp
1/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro), plus extra to garnish
1/4 teaspoon red food coloring
300 ml/0.5 pint/1.25 cups corn oil
Lemon wedges
Onion rings
Method:
1. Place the lamb in a large mixing bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes and blend in a food processor or blender until it is pulped, adding about 1 tablespoon water if necessary.
2. Pour 2 tablespoons of the papaya pulp over the lamb cubes and rub it in well with your fingers. Set to one side for at least 3 hours.
3. Meanwhile, mix together the yogurt, ginger, chili powder, garlic, turmeric, ground coriander, ground cumin, salt, lemon juice, fresh coriander (cilantro), red food coloring and 2 tablespoons of the oil, and set to one side.
4. Pour the spicy yogurt mixture over the lamb and mix together well.
5. Heat the remaining oil in a deep round-bottomed frying pan (skillet) or a wok. Lower the heat slightly and add the lamb cubes, a few at a time.
6. Deep-fry each batch for 5-7 minutes or until the lamb is thoroughly cooked and tender. Keep the cooked pieces warm while the remainder is being fried.
7. Transfer to a serving dish and garnish with lemon wedges, onion rings and fresh coriander. Serve with Raita and freshly baked Naan if available.
Note: A good-quality meat tenderizer, available from supermarkets, can be used in place of the papaya. However, the meat will need a longer marinating time and should ideally be left to tenderize overnight.
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