Ingredients
- 250 gm bakray ka dil (mutton heart)
- 250 gm bakray ki kaleji (mutton liver)
- 250 gm bakray ke gurday (mutton kidneys)
- 1 bakray ka magaz (mutton brain)
- 2 cups phenti dahi (yogurt whipped)
- 2 tbsp pissa adrak lehsan (ginger garlic paste)
- 1 inch piece adrak (ginger)
- 2 tbsp kutti laal mirch (red chili crushed)
- 1 tsp kutti kaali mirch (black pepper crushed)
- 1 tbsp kutta or bhuna dhania (roasted coriander seeds crushed)
- 1 tbsp kutta or bhuna zeera (roasted cumin seeds crushed)
- 1 tsp pissi haldi (turmeric powder)
- 1 tsp kasuri methi (dried fenugreek)
- 1/2 gathi kata hara dhania (coriander leaves 1/2 bunch)
- 6 kati hari mirchen (green chili chopped)
- Hasb e zaeqa namak (salt to taste)
- 1/2 cup ghee
Directions
Adrak ko pees kar iska pani nikaal len_
Kaleji dil or gurdo ke chotay tukray kaat len or adrak ka pani laga kar 15 mins baad dho len_
Degchi main pani or haldi daal kar ubaalen_
Isme magaz shamil karke 5 mins tak pakaen_
Phir chaan kar iski ragen nikaal kar rakh den_
Tawe pae kaleji, dil, gurday, adrak lehsan or dahi daalen or isse dhank kar dil galnay tak pakaen_
Isme laal mirch, kaali mirch, dhania, zeera kasuri methi, hara dhania, hari mirchen or namak shamil karke bhune_
Phir magaz mila kar chand mins tak pakaen_
Tayar hone pe dish main nikaalen or serve karen_:)
