Dil Gurda Kaleji
Ingerdients:
To Wash The Organs:
1: mutton organs liver, heart, lungs 1 & 1/2 kg (cut in small pieces)
2: vinegar 3 tbsp
3: water
To Cook The Organs:
1: ghee 1 cup
2: cumin seeds 1 & 1/2 tsp
3: cloves 8
4: black peppercorn 15
5: cinnamon sticks 2 pieces
6: black cardamom 3
7: onions 3 large (grind)
8: ginger & garlic paste 2 tbsp
9: turmeric 1/2 tsp
10: red chilli powder 2 tsp
11: coriander powder 2 tsp
12: cumin powder 2 tsp
13: tomatoes 4 large (grind)
14: yogurt 1 cup (room temperature)
15: dry fenugreek leaves 3 tbsp
16: garam masala powder 1 tsp
17: salt 1 & 1/2 tsp
18: ginger 2 inch (Julian cut)
19: green chilli 5 (chopped)
Recipe:
1: in a bowl add the organs, vinegar, water mix well and leave it for 20 minutes.
2: then wash with water and keep aside.
3: heat the ghee add cumn seeds, cloves, black peppercorn, cinnimon sticks, black cardamom, onions, ginger & garlc paste and fry on high flame till gets golden.
4: then add turmeric, red chilli powder, corainder powder, cumin powder, tomatoes mix well and cook on high flame till the ghee seperates.
5: add yogurt and cook till the oil seperates on high flame.
6: now add the washed organs mix and cook on medium flame till the water that the organs will release dries completely.
7: then add fenugreek leaves, garam masala powder, salt, ginger, green chilli mix well and cook on high flame for 5 minutes and keep stirring.
8: serve hot with naan, roti, salad, garlic raita.
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COOK WITH FAIZA