Servings: 2-3
Cook Time: 30 mins
Difficulty: Easy

Ingredients

• 250g goat liver, cut into half inch squares
• 150g goat kidneys, each kidney cut into 4 pieces
• 100g goat qeema, thickly cut
• 100ml mustard oil
• Red chile (lal mirch) powder, to taste
• Salt, to taste

Hara Masala

• 1 big onion, for gravy
• 6-8 cloves of garlic (laung), for washing liver and kidney
• 1 tbsp fresh ginger garlic paste
• ½ medium tomato, for gravy
• 3-4 green thai chiles (hari mirch), for garnishing
• Dania leaves (dhania ki patti), for garnishing

Sookha Sabut Masala

• 2-3 Bay leaves (tez patta)
• 4-5 cloves (laung)
• 8-10 whole black peppercorns (kali mirch)

Directions

In 250ml water, crush garlic, add quarter tsp of salt. Soak liver and kidney in it till the time it is used (10-15 minutes).

Puree the whole onion. Puree half tomato seprately with 2 whole green chiles.

Roast Sabut masala for 2 minutes and then grind it.

Heat the oil in a thick bottom kadhai and mix in the Sookha Sabut Masala. Roast for 30 seconds. Add finely chopped onions and lightly brown it. Add 1 tbsp ginger garlic paste and stir it for another minute. Add pureed tomato and chiles, stir and cook for a minute. Then add ground Sookha Masala and cook it for 1 minute.

Add qeema and let it cook for 5 minutes in the gravy. Drain and add liver and kidneys to it and mix it well with the masala.

Cook everything with lid on for 5 minutes on high and then 15 min on simmer (keep checking and turning everything). Garnish with chopped green chiles and dhania leaves

Tips

This recipe goes best with Roghni or Kashmiri roti