ஒரு வழியா ரெத்தப்பொறியல் Goat Spleen எல்லாம் செய்ய தெரியாம சமைச்சாச்சு

Ingredients

• 500 g Mutton (goat or lamb) Meat (Bone‑in, cut into bite‑size pieces)
• 250 ml Fresh Goat Blood (Filtered, kept chilled until use)
• 300 g Taro Root (Kuzhi) (Peeled and cubed)
• 1 large Onion (Finely chopped)
• 2 medium Tomato (Chopped)
• 4 Garlic Cloves (Minced)
• 1 tablespoon Ginger (Grated)
• 10 Curry Leaves (Fresh)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 2 cups Water

Instructions

1. Prepare All Ingredients

   Finely chop the onion, mince garlic, grate ginger, chop tomatoes, peel and cube the taro, and set the fresh blood in a bowl.

   Time: PT10M

2. Par‑boil Taro

   Place the taro cubes in a pot of water, bring to a boil, and cook until fork‑tender, about 15 minutes. Drain and set aside.

   Time: PT15M

   Temperature: 100°C

3. Temper Mustard Seeds

   Heat oil in a deep pan over medium heat. Add mustard seeds; when they start to pop, add curry leaves.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Aromatics

   Add the chopped onion to the pan and sauté until golden brown, about 5 minutes. Then add ginger and garlic and cook for another 2 minutes.

   Time: PT7M

   Temperature: Medium heat

5. Add Tomatoes and Spices

   Stir in the chopped tomatoes and cook until they soften, about 5 minutes. Sprinkle turmeric, red chili powder, coriander powder, and salt; mix well.

   Time: PT6M

   Temperature: Medium heat

6. Introduce Mutton

   Add the mutton pieces, coating them with the spice mixture. Pour in 2 cups of water, increase heat to bring to a boil.

   Time: PT5M

   Temperature: High heat

7. Simmer Mutton Until Tender

   Reduce heat to low, cover, and let the mutton simmer for about 45 minutes, or until the meat is fork‑tender.

   Time: PT45M

   Temperature: Low heat

8. Incorporate Fresh Blood

   Slowly pour the chilled blood into the simmering curry while stirring continuously to prevent curdling. Cook for 5‑7 minutes until the blood thickens and integrates.

   Time: PT7M

   Temperature: Medium heat

9. Mash Taro and Add

   Using a masher or fork, mash the boiled taro until smooth. Stir the mashed taro into the curry, allowing it to blend and thicken the gravy.

   Time: PT5M

   Temperature: Medium heat

10. Final Seasoning and Serve

    Taste and adjust salt or spice level if needed. Turn off the heat and let the dish rest for 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g