Recipe by Chrysl Castelino
1 kg sheep offal
2 medium sized potatoes (chopped)
1 medium sized onion (chopped)
2 green chillies (chopped)
2" ginger (chopped)
6-10 cloves garlic (chopped)
250 ml thick coconut milk
500 ml thin coconut milk
2 bay leaves
salt to taste
For the masala paste
1 cup grated coconut 1 marble sized piece of tamarind
2 medium onions (roughly chopped)
5-6 cloves garlic
2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp pepper
7-8 long red chillies (byadgi)
2 short chillies (motwi mirsaang)
4 cloves
1" cinnamon stick
1 tsp turmeric powder
1 tsp turmeric powder
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| Chopped Sheep Offal |
1 medium sized onion (chopped)
3-4 tbsp ghee
Steps:
- Clean and wash the offal well.
Boil each of them separately for 15 minutes till they just firm up.
dry roasted condiments - Drain and set aside to cool. Once cooled, chop into bite sized pieces.
- Dry roast the dry spices and set aside.
- Lightly roast the grated coconut and set aside.
- Next roast the onions and garlic till lightly browned.
Ground Masala Paste - Grind all the roasted condiments along with the tamarind, haldi and some water to a fine paste. Keep aside.
- Transfer the chopped offal into a large vessel.
- Add the thin coconut milk, chopped onions, ginger, garlic , green chillies, 2 bay leaves, 2 tbsp of ground masala paste, 1/2 tsp salt and bring to a boil.
- When the meat is 3/4th cooked, add the potatoes and cook till everything has cooked well.
- Heat ghee in a large vessel and fry the chopped onion till golden brown.
- Add the masala and fry for 5-10 minutes.
- Add in the cooked meat and potatoes, along with the liquid. Bring to a boil. Let it cook for another 10-15 minutes. Season with salt.
- Now lower the flame and add the thick coconut milk.
- Check for seasoning. Add 1-2 tsp vinegar if required.
- ENJOY!
