Yield: 1 Servings
|¼ kilograms||Pigs liver|
|3 \N||Green chillies, finely chopped|
|1 \N||2-inch piece of ginger, finely chopped|
|20 \N||Cloves garlic, finely chopped|
|15 \N||Dried red Kashmiri chillies|
|1 teaspoon||Cummin seeds|
|2 teaspoons||Corriander seeds, dry roasted|
|1 \N||Marble sized ball of tamarind mixed in:|
|1 cup||Water or equivalent of 'instant' e.g Tamcon|
|\N \N||Vinegar, salt to taste|
Boil the meat with 2 cups of water until liquid reduces by half. Reserve the boiling liquid. Cool then cut the meat into cubes. Fry in a little oil until brown. Add the green chillies, garlic and ginger. Grind together the dried chillies, peppercorns, cummin and corriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat and fry for a few minutes. Add the reserved boiling liquid, salt, tamarind and vinegar.
Simmer, covered until the meat is tender.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)