Kaleji paya rassa
Author: 
 
1 lbs goat liver and heart 1 lbs goat trotters (just the bones, without the hoove part) 2 large onions sliced fine plus one small onion halved 2 large tomatoes chopped 1 tsp giner paste 1 tsp garlic paste ¼ tsp fennel seeds 1 tbso kasoori methi 3 green cardamoms plus 2 more 2 black cardamoms 4 cloves 10-12 black pepper beads sprnkling of black pepper !/2 cup yogurt
Ingredients
  • 1 lbs goat liver and heart
  • 1 lbs goat trotters (just the bones, without the hoove part)
  • 2 large onions sliced fine plus one small onion halved
  • 2 large tomatoes chopped
  • 1 tsp giner paste
  • 1 tsp garlic paste
  • ¼ tsp fennel seeds
  • 1 tbso kasoori methi
  • 3 green cardamoms plus 4 more
  • 2 black cardamoms
  • 4 cloves plus 2 more
  • 1 bayleaf
  • 10-12 black pepper beads
  • sprnkling of black pepper
  • ½ cup yogurt
  • 3 tbsp oil
Instructions
  1. Add the trotters (bones) in 6-10 cups of water, 1 small onion halves, 1 tsp salt, 4 cardamoms and 2 cloves and 1 bayleaf. Pressure cook for 10 minutes. Reserve 2 cups of stock, and refrigerate the rest.
  2. Heat oil and fry onions till golden.
  3. Add ginger garlic paste. Stir in rest of the whole spices and fennel.
  4. Fry liver. It should start changing color and gain golden spots.
  5. Add tomatoes, soften, and lower the flame.
  6. Spoon yogurt and let it get absorbed.
  7. Put in 'kasoori methi'
  8. Add bones and stock. Cook till done.
Note: Don't overcook the liver, it will harden and get a rubbery texture.
Recipe by The Lady 8 Home at https://www.thelady8home.com/kaleji-paya-rassa/