Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry)

Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) is a traditional Indian recipe for a classic curry of mixed lamb offal cooked with onion and ginger-garlic paste in a yoghurt base.

Ingredients:
2 lamb kidneys (Gurda)

2 lobes of lamb’s liver (Kaleji)

1 pair of lamb’s lungs (Phepsa)

1 lamb’s trachea cut into 5cm lengths

3 large onions, thinly sliced

1 tsp ginger garlic paste

250ml (1 cup) Greek-style yoghurt 1 1/2 tsp hot chilli powder

1 1/2 tsp sea salt (or to taste) 1/4 tsp ground turmeric

2 tsp roasted peanut paste

1 tbsp coconut milk

90g (3 oz) coriander leaves, chopped

Method:
Wash the offal thoroughly then cut into bite-sized pieces. Add oil to a casserole dish and when hot use to fry 2 of the chopped onions. Cook for about 8 minutes, or until golden brown then add the garlic-ginger paste and fry for 1 minute.

Whisk the yoghurt to soften then add to the pan along with the chilli powder, salt and turmeric. Add the sliced offal and gently mix to combine. Add the coriander and mix well then bring the mixture to a simmer. Secure the lid and cook gently for about 60 minutes, or until the meat is tender (add water or stock if the mixture looks as if it’s drying out).

About 20 minutes before the end of the cooking time add the reserved onion and all the remaining ingredients. Continue cooking stirring frequently, until the gravy is thick. Serve hot accompanied by naan breads or parathas.