Masaledaar Bakre ki Kaleji Gurda Phepsa
We celebrated Eid Ul Adha, our festival on the 20th of Dec ’07, and I had prepared this traditional organ meat curry prepared from the Qurbani ka gosht. This curry is loved by everyone, and is an excuisite recipe for this Eid which is also otherwise called as Bakr-Eid.
Some of the traditional dishes prepared by muslims just after Qurbani on Eid-ul-Adha are Nihari, Maghaz Masala, and various kinds of the red meat preperations from the Qurbani ka gosht.
This organ meat curry is had as a breakfast/brunch along with Parathas, on Eid just after the sacrifice. And I thought to share the recipe here with you all.
Instead of preparing this curry with the kidneys and lungs and liver of lamb, this curry can also be made the same way with any one of the organs, if anyone dislikes it.
Lamb Organ Meat Curry – Masaledaar Bakre ki Kaleji Gurda Phepsa
Ingredients:
Organ Meat of a young Lamb – Kidneys(Gurda)-a pair; Heart(Dil); Liver(Kaleji)-a pair; Lungs(Phepsa)-a pair; Trachea-cut into 2″ pipes – all nicely cleaned, washed up and cut into bite size pieces
Onions – 3, large, sliced thinly
Ginger-garlic paste – 1 tbsp
Curd – 1 cup
Red Chilli Powder – 1 1/3 tsp
Salt – 1 1/2 tsp
Turmeric – 1/4 tsp
Roasted groundnut paste – 2 tsp
Coconut milk – 1 tbsp
Cilantro – 1 cup
Lamb Organ Meat Curry – Masaledaar Bakre ki Kaleji Gurda Phepsa
Method:
1. Pour oil into a pressure cooker on medium heat and once it has warmed up, throw in the two of the three sliced onions. Reserve one for later use in this curry. Stir fry the onions till they are lightly brown in color. Add ginger-garlic paste and fry along for a minute. Pour in the whisked yogurt, red chilli powder, salt and turmeric. Add the cubed organ meat pieces and gently mix. Add cilantro and mix well. Close the lid and pressure cook it for 10 minutes.
2. Later, add the remaining ingredients, including the remaining sliced onion rings, and mix well.
3. Keep stirring it every now and then taking care it isn’t getting stuck to the bottom of the pan, and let it cook until the gravy is thick. Serve hot with Naan or Parathas. Enjoy.
Luv,
Mona
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December 29th, 2007 at 5:54 pm
Happy new year Mona. I am on break, but just wanted to wish you. Have fun, see you next year!:)
December 29th, 2007 at 10:48 pm
Hi Mona your lambs liver and kidney dish looks lovely. Liver is so good for you being high in iron and vitamins so this is a great recipe. 🙂
December 30th, 2007 at 9:01 pm
Hey Mona, Happy New Year! I normally use only liver, its been a long time since I tasted the kidneys and lungs… 🙂
December 31st, 2007 at 12:36 pm
What a nice recipe. I bought liver today but I do not have all the other ingredients. Maybe I’ll try it another time. Happy New Year to you and your family.
December 31st, 2007 at 8:45 pm
Mona, this curry with some dhal and rice and achar would go down really nice 🙂
Happy new year to you and the family.
January 8th, 2008 at 12:58 pm
Though it increases cholesterol everyone loves it!
I wouldn’t buy any part here, but in Kerala, can’t resist taking it, esp when umma cooks it ..
March 30th, 2018 at 10:18 am
How to was gurda. I heard it should be washed with hot water. Plz help