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 NihariMaghaz 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

6 thoughts on “Masaledaar Bakre ki Kaleji Gurda Phepsa

  1. 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 ..

  2. 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.

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