Ingredients:
- Kaleji (Liver) Mutton 400g
- Dil & Gurday (Heart & Kidneys) Mutton 400g
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Sirka (Vinegar) 2-3 tbs
- Water as required
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 4 medium
- Hari mirch (Green chillies) 5-6
- Dahi (Yogurt) 1 Cup
- Laung (Cloves) 2-3
- Kali mirch (Black peppercorns) 3-4
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Tez patta (Bay leaf) 1
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Zeera powder (Cumin powder) 1 & ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Garam masala powder ½ tsp
- Water ½ Cup or as required
- Namak (Salt) 1 tsp or to taste
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced 1-2
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
- Hara dhania (Fresh coriander) chopped
Directions:
In a bowl,add liver,heart & kidneys,ginger garlic paste,vinegar and water,mix well & let it rest for 20-25 minutes then strain,rinse with water & set aside.
In a wok,add cooking oil,onion & fry on medium flame until golden brown and spread on tissue paper.
In a blender jug,add fried onion,green chillies and yogurt,blend to make a paste & set aside.
In the same wok,add cloves,black peppercorns,cinnamon stick,black cardamom,bay leaf & mix well.
Add mutton organs,mix well & cook on high flame for 8-10 minutes.
Add ginger garlic paste,cumin powder,red chilli powder,turmeric powder,coriander seeds,garam masala powder,mix well & cook for until oil separates (2-3 minutes).
Now add ground paste,mix well & cook for 3-4 minutes.
Add water,mix well & bring it to boil,cover & cook on low flame for 10-12 minutes.
Add salt & mix well.
Add ginger,green chilli,fresh coriander,cover & simmer on low flame for 5-6 minutes.
Garnish with ginger,green chilli & fresh coriander.
Ajza:
- Kaleji (Liver) Mutton 400g
- Dil & Gurday (Heart & Kidneys) Mutton 400g
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Sirka (Vinegar) 2-3 tbs
- Water as required
- Cooking oil ½ Cup
- Pyaz (Onion) sliced 4 medium
- Hari mirch (Green chillies) 5-6
- Dahi (Yogurt) 1 Cup
- Laung (Cloves) 2-3
- Kali mirch (Black peppercorns) 3-4
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Tez patta (Bay leaf) 1
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Zeera powder (Cumin powder) 1 & ½ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Garam masala powder ½ tsp
- Water ½ Cup or as required
- Namak (Salt) 1 tsp or to taste
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced 1-2
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
- Hara dhania (Fresh coriander) chopped
Directions:
Bowl mein kaleji,dil & gurday,adrak lehsan paste,sirka aur pani dal ker ache tarhan mix karein aur 20-25 minutes kliya chor dein phir strain ker ka pani sa dho lein & side per rakh dein.
Karahi mein cooking oil aur pyaz dal dein aur darmiyani ancch per golden brown hunay tak fry ker lein aur tissue paper per pheela lein.
Blender jug mein fried pyaz,hari mirchein aur dahi dal dein aur ache tarhan blend ker ka paste tayyar ker lein & side per rakh dein.
Us he karahi mein laung,sabut kali mirch,darchini,badi elaichi aur tez patta dal ker ache tarhan mix karein.
Mutton organs dal ker ache tarhan mix karein aur tez ancch per 8-10 minutes kliya paka lein.
Adrak lehsan paste,zeera powder,lal mirch powder,haldi powder,dhania powder aur garam masala powder dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
Ab ground paste dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 10-12 minutes kliya paka lein.
Namak dal ker ache tarhan mix karein.
Adrak,hari mirch aur hara dhania dal ker dhak dein aur halki ancch per 5-6 minutes kliya dum per rakh dein.
Adrak,hari mirch aur hara dhania sa garnish ker ka serve karein.
