Bihari Kabab

Prepare the Meat: Pound tenderloin strips with a meat mallet until very thin. (5 minutes)

Caramelize the Onions: Heat avocado oil in a frying pan over medium heat. Fry onion in the hot oil until a deep, rich brown. Strain browned onion and reserve. (5 minutes)

Prepare the Kiwi: Peel kiwi, cut into quarters, and set aside. (2 minutes)

Toast the Flours and Seeds: In a dry non-stick skillet over medium heat, toast gram flour until lightly browned and nutty. Transfer to a bowl. Dry-roast poppy seeds until lightly brown and aromatic. Remove to a bowl. (4-8 minutes total)

Roast and Grind the Spices: In the same skillet, dry-roast nutmeg, mace, star anise, and Kashmiri chilies together until fragrant. Transfer to a spice grinder and grind to a coarse powder. (2-4 minutes)

Create the Base Marinade: Add browned onions, kiwi, ginger paste, garlic paste, and serrano chile to a food processor. Grind to a paste. Pour in mustard oil, white vinegar, and yogurt. Pulse until well blended. (3 minutes)

Complete the Marinade: Add roasted poppy seeds, roasted gram flour, roasted ground whole spices, chili powder, cumin, garam masala, black pepper, and salt to the food processor. Process marinade until smooth. (1 minute)

Marinate the Meat: Spoon marinade into a resealable plastic bag and add tenderized beef strips. Seal and coat beef thoroughly. Refrigerate for at least 6 hours, ideally overnight. (5 minutes + 6-24 hours marinating)

Thread the Kababs: Remove marinated beef from the refrigerator and thread beef strips on sturdy metal skewers, packing them tightly. Reserve any leftover marinade for basting. (10 minutes)

Prepare the Grill: Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate. (5 minutes)

Grill the Kababs: Grill kababs on the preheated grill, uncovered, for 5 minutes per side. (10 minutes)

Final Cook: Reduce grill temperature to 350 degrees F (175 degrees C), cover the grill, and cook kababs for 10 minutes. Turn kababs, brush with marinade, and continue cooking until the internal temperature of the meat reaches 170 degrees F (77 degrees C), about 10 minutes more. Brush with avocado oil if kababs appear dry. (20 minutes)

Serve: Remove skewers to a serving dish. Discard any uncooked marinade. Enjoy with naan, sliced red onions, tamarind chutney, and green chutney.