Whisk the yoghurt, then add the grated pawpaw/papaya, ginger, garlic, chillies, salt and the powdered spices (reserve the garam masala for later). Pour this mixture onto the beef mince and mix it in well. Cover and allow to marinate in the fridge overnight.

Heat the oil/ghee in a pan and add the chopped onions. Fry until they are golden brown. Then add the marinated mince and stir fry over high heat for a few minutes and then turn the heat down to low, cover the pan and allow the mince to steam and cook for about 15-20 minutes or until cooked through. You can give it a stir every 5 minutes or so just to make sure the mince is not sticking. Once the excess moisture has dried up and the mince is fully cooked and tender, spinkle the garam masala, mix

Light a small piece of coal and then place it on a piece of foil. Put this foil in the centre of the dish containing the mince. Add a drop of oil on the lit coal and quickly cover the dish so that the resulting smoke is trapped inside, thereby infusing the mince with a smoky aroma. Let the mince sit covered like this for about 5 minutes. Uncover and discard the foil and coal and then stir the mince. Stir in some freshly chopped coriander and a squeeze of lemon juice. serve with rice/chapati