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•Lamb intestine - ½ kg
•Shallots - 200 gm
•Mustard seeds - ¼ tsp
•Cumin seeds - 1 ¼ tsp
•Curry leaves - a string
•Turmeric powder - ¼ tsp
•Garlic - 5 cloves
•Ginger - 1” inch stick
•Chili powder - 1 tsp
•Coriander powder - 1 tsp
•Coconut pieces - 1 tbsp
•Salt to taste
•Gingelly / Sesame oil - 3 tbsp
Preparation:
•Finely chop the shallots, if you don’t have shallots you can use big onions.
•Clean and finely chop the lamb intestine.
•Heat oil in a pressure cooker, add mustard, ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
•Add in the shallots/big onions and cook till they turn golden brown.
•Add in the lamb intestine and cook them till all the water evaporates.
•Add in turmeric, chili, and coriander powder along with salt and cook till the raw smell goes off.
•Grind the coconut pieces along with ginger and garlic to a fine paste by adding little water.
•Pour in the coconut paste and cook till the raw smell goes off.
•Pour in 2 cups of water, let it boil.
•Cover with the lid and pressure cook for 5 - 6 whistles. Open the lid and check out whether the lamb intestines are cooked, if so transfer it to a bowl. Else pressure cook again for 2 whistles.
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1 окт 2024
