Spicy Dil, Gurda, Kaleji, Maghaz
Spicy dil, gurda, kaleji, maghaz is a recipe made with cow or goat liver, heart and brain cut and chopped and marinated in spices like salt, crushed red pepper, ginger, garlic, vinegar, and tamarind water. The vinegar is added to all of these meats to get rid of the bad odour. Spicy dil, gurda, kaleji, maghaz is then cooked in the oil to get tenderized and yoghurt is added to it to make a thick gravy. Finely chopped green chillies, dry fenugreek and coriander are added at the end and also it is garnished with coriander leaves and green chillies. For best results of Spicy dil, gurda, kaleji, maghaz, it is cooked only for ten minutes so that it will remain soft and tender. The more you cook it over a high flame, the harder it gets. So, you only need to cook it over a medium flame for ten minutes. Cook it until the oil separated from the gravy. You can also add a little amount of butter at the end before turning off the flame for a nice aroma. This recipe could be added to the list of Eid ul Azha recipes. You need to cook it in oil to make it crispier. Spicy dil, gurda, kaleji, maghaz is flavorful and tasty once it is made with fresh cow or goat liver.
| Recommended By Chef |
| 0:25 To Prep |
| 0:15 To Cook |
| 6 Servings |
| Tips About Recipe |
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5 Comments
250 gm Goat Heart (Bakray ka dil)
250 gm Goat Liver (Bakray ki kaleji)
250 gm Goat Kidney (Bakray k gurday)
1 Goat Brain (Bakray ka maghaz)
2 cup Yogurt
1/2 bunch Fresh Coriander
5-6 Green chilies
1/2 cup Clarified Butter
1 tsp Black pepper crushed
1 tsp Fenugreek seed crushed
1 tsp Fennel seeds crushed
1 tsp Turmeric powder
1 tsp Qusoori methi
1 tbsp Coriander crushed and roasted
1 tbsp Roasted and crushed cumin
1/3 tsp Onion seeds
2 tbsp Ginger Garlic paste
2 tbsp Ginger Water
2 tbsp Red chili flakes
to taste Salt
How to make Spicy Dil, Gurda, Kaleji, Maghaz
METHOD:
Cut 250 grams goat heart, 250 grams goat liver and 250 grams goat kidney into small pieces. Soak in ginger water and put aside for 10 to 15 minutes then wash.
In a cooking pot, boil 250 grams goat brain with some water and 1/2 tsp turmeric powder. Strain away excess water.
On a tawa, add pieces of liver, kidney and heart with 2 tbsp ginger garlic paste and 2 cups yogurt and cover to allow cooking.
When heart, liver and kidney are tender, add 1 tsp crushed black pepper, 1 tsp crushed methi dana, 1 tsp crushed fennel seeds, 1 tbsp roasted and crushed coriander, 1 tbsp roasted and crushed cumin, 1/3 tsp onion seeds, 2 tbsp red chili flakes, salt to taste, 1/2 cup clarified butter and 5 to 6 green chilies and saute.
When kidney, liver and heart are ready, add small pieces of brain and cook for another 2 to 3 minutes. In the end,
add 1 tsp qusori methi and 1/2 bunch fresh coriander and mix.
Spicy dil, gurda, kaleji, maghaz is ready to serve.
Posted By:
sabeen akhtar, Lahore
More Spicy Dil, Gurda, Kaleji, Maghaz Recipes
A very nice combination of the ingredients here. Spicy dil gurda maghaz kaleji was more like a katakat which I used to eat in Lahore. It gave the taste of that katakat at home.
The Spicy Dil, Gurda, Kaleji, Maghaz recipe is just simply delicious, well cooked and very easy to make. It is also very nutritious.
My father really like this Spicy Dil, Gurda, Kaleji, Maghaz Recipe and he is a very healthy person because of it. I recently made him this recipe and he was very happy.
Even though not many people like my sister will try this recipe, spicy dil gurda maghaz is exceptionally healthy and will help repair and strengthen your organ and mind. Which is why I love making it!
I insist my wife to prepare spicy dil, gurda, kaleji, maghaz for me but she likes some other things so she tries to evade it and makes things of her own choice. She also likes some of the beef & mutton recipes however I particularly like and insist for this.