Ingerdients:
1: Kidney (Gurdey) 4 pieces – cut in to
cubes
2: Goat
testicles (Kapooray) 4 pieces – cut in to cubes
3: Chops
250g (Mutton)
4: Brain
(magaz) 3 pieces
5: Tomatoes
3 medium sliced
6: Onions
1 large finely chopped
7: National
Kata kat Masala 3tsp
8: Fresh
corriander 1/2 bunch chopped
9: Green
chillies (bullet chillies) 4 chopped
10:Fresh
ginger 2inch julian cut
11: National Red
chillie powder 1tsp heeped
12:
National Salt 1tsp
13:Fenugreek
leaves (kasoori methi) 2tbsp
14:Thick
yogurt 1/2 cup
15:Fresh
garlic 4tbsp add it in 2cup of water and keep it aside
16:Butter
250g
Recipe:
1: In a pan, add garlic water 1/4 cup. Add the chops and
kidneys. Cover and cook till the garlic water and the water released by the
meat itself is dried.
2: Keep
on adding the garic water bit by bit till your meat chops are completely
cooked. This may take aprox 25 to 30 mins. Heat should be low to medium.
3: Now
add the goat testicles too, add a 1/4 cup of garlic water. Cook on medium heat
till all the water is absorbed and meat is cooked.
4: Add
tomatoes and onions, cover and cook it until the tomatoes and onions have left
its natural water.
5: Now
add the brains so that it gets cooked in the tomatoe/onion water. Cover and
cook on medium heat.
6: Add
a little more of the garlic water to cook the brains if the water looks
less.
7: Once
the water dries, add the green chillies and julian garlic. Mix it.
8: In
a bowl, add 3 tsp of katakat masala and red chillie powder and salt. Mix it and
add it to the meat.
9: Add
yogurt. Mix it well and cook till the yogurts water is absorbed.
10:Then
add your butter and turn the flame high.
11:Add
fresh corriander, green chillie, fresh julian ginger, fenugreek leaves and mix
it well – Flame high.
