Ingredients
- 750gms.Goat Meat(Lamb/Beef/Pork)
250gms.Goat Liver(Lamb/Beef/Calf)
300gms.Shallots(Red Onions)diced into 0.5"pieces
2tsps.Red Chilli Powder(MDH Brand Degi Mirch for colour)
5tbsps.Coconut Oil
MARINADE
0.25cupRaw Coconut shredded
50gms.Shallots(Red Onions)sliced
50gms.Ginger Root chopped
50gms.Garlic flakes peeled
10medium hot Green Chillies
1bunch raw Coriander(Cilantro) Leaves
1tsp.Carraway Seeds(Shahijeera/Kaalajeera)
5Cloves(Lavang/Laung)
10Black Pepper Corns(Kali Miri/Kali Mirch)
5Green Cardamoms(Hirvi velchi/Hari Ilaichi)
2"Cinnamon Bark(Dalchini/Taj)
1tsp.Fennel seeds(Badishep/Saunf/Suva)
1Star Anise(Badayan/Badal Phool)
2blades Mace(Jaipatri/Javitri)
1tsp.Lichen(Dagad Phool/Pathar Phool)
3tsps.Coriander-Cumin Powder
5-6 tsps.Ba-aji's Bottle Masala
1.5tsp.Turmeric Powder
Salt to taste
MASALA PASTE
0.75cup Raw Coconut shredded
150gms.Shallots(Red Onion) sliced thin lengthwise
2tbsps.Coriander Seeds
1tbsp.Coconut Oil
3tsps.Ba-aji's Garam masala
SEASONING
1.5tbsps.Clarified Butter
2tsps.Carraway Seeds(Shahijeera/Kalajeera)
2tsps.White Poppy Seeds(Khus Khus/Posto)
2tsps.Black Pepper Corns
5Green Cardamoms
2"Cinnamon Bark(Dalchini/Taj)broken into 1"pieces
3-4 Bay Leaves(Tamal Patra/Tej Patta)
GARNISHING
20tbsps. Chopped Coriander(Cilantro)Leaves
Description
This Is Different Way Of Making This Dry Meat Dish Which Is Traditionally Eaten With Vadey For Lunch As It Is Too Heavy To Be Taken During Dinner Except On Special Occasions.With This Is Served A Dal, A Salad And Kokum Kadhi Along With Plain Steamed Rice
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter