Ingredients
Mutton heart 2
Mutton kidneys 4
Mutton brain 2
All spice powder 5 gm
Dry fenugreek leaves 2 gm
Green chilli (sliced) 8
Coriander (chopped) 50 gm
National Salt to taste
National Red chilli powder 5 gm
Butter 100 gm
Tomatoes (cubed) 50 gm
Yoghurt 100 gm
Oil 2 tbsp
National Ginger/garlic paste 20 gm
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Cooking Directions
Wash and clean all the organ meat thoroughly.
Boil them covered.
When organ meat tenderizes, chop them with kata kat cutlery to make mince of the organ meat.
And add oil, National ginger and garlic.
Mix well and cook for 5 minutes, keep stirring.
Add the remaining ingredients and cook for 5 minutes.
When oil separates serve hot, garnished with coriander and green chilies.
