Instructions: Mix 3 tablespoons raw papaya paste, salt and ginger with ground beef, and refrigerate for 2-3 hours.

Saute onions in 2 tablespoons oil until golden brown. Drain on paper towel.

Crush them well and add to ground beef mixture. Add red peppers, yogurt, chickpea flour and spices to meat mixture. Place mixture in a food processor and process until all ingredients form a thick but smooth paste.

Put 2-3 tablespoons oil in a nonstick or cast-iron frying pan over medium heat. Form meat mixture into small patties, about 3 inches in diameter and 1/2 inch thick. (Add a little more flour if mixture breaks apart.) Place kebabs in pan and fry 2-3 minutes on each side. Patties should be cooked through and brown on both sides. Place them on absorbent paper towels. Repeat with remaining kebabs, adding more oil to the pan each time.

Serve kebabs warm with thinly sliced onion rings and mint sprigs. Enjoy with warm nan bread, if you like.

Notes: Raw papaya paste is made from raw green papayas. Cut up a papaya (it doesnt need to be peeled, and you can leave the seeds in if they are white, but remove the seeds if they are black). Put it in a blender with a little water.

Blend to a paste-like consistency. Freeze extra paste in an ice cube tray for future use. Chickpea flour, available at Indian markets, can be roasted by placing in a saute pan on low heat for about 5 minutes until golden colored.

Garam masala can be found at Indian markets.

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