Spicy Boti ka Salan/Goat Tripe Curry

Name: Spicy Boti ka Salan/Goat Tripe Curry
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 Lamb Intestines; 1 Lamb Tripe; 3 tbsp Ginger Garlic paste; 1/4 cup Oil; 3-4 large chopped Onions; 3-4 slit Green Chillies; 1 tsp Turmeric powder; 2 tsp Red Chilli powder; 1 tsp Tailed/Cubeb Pepper powder; 1 tsp Coriander powder; 1/2 tsp Garam Masala; 1 bunch chopped Coriander Leaves; 1 tsp Caraway Seeds/Shahjeera; 2-3 partially crushed Green Cardamoms; 1 tsp Clove/Laung powder

ZMA @zesty5

#cookpadindia
#Bakraeid
#Nonveg
#hyderabadi
This is a spicy version of the very popular Curry made in every Hyderabadi household during the Bakra Eid celebrations or even otherwise too. As it is, this particular Curry is preferably spicy and it tastes best when it's hot. Spice level can be adjusted accordingly. But it's best enjoyed as a delicious spicy side dish in the city.
This cannot be given to the kids or even the children and the elderly too. It is always better to make a non spicier version for them just as I do.
The colour itself looks so inviting and refreshing. Isn't that so? Well! Yes indeed! It's because of the Cloves and the Chilli powder used. I also use Tailed/Cubeb Pepper or Kababchini whilst making this super tempting Curry that lends it a great flavour.
Not only is it a delicious one but also a perfect choice for a special holiday or a Weekend party. A perfect side dish to go alongside Parathas and Naans. This is a semi gravy type dish and therefore it actually doesn't require any other accompaniments like Daal or Kadhi or Rasam. But many people does like these accompaniments if they want to relish it with some steamed Rice. However it's your choice afterall.
Cleaning the Intestines and the Tripe is quite a tedious job but not to worry since it's available online nowadays and they do the job for you. But still once you get it, ensure that these are cleaned by boiling or with hot water at the least.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

6-7 servings

1Lamb Intestines
1Lamb Tripe
3 tbspGinger Garlic paste
1/4 cupOil
3-4large chopped Onions
3-4slit Green Chillies
1 tspTurmeric powder
2 tspRed Chilli powder
1 tspTailed/Cubeb Pepper powder
1 tspCoriander powder
1/2 tspGaram Masala
1 bunchchopped Coriander Leaves
Whole Spices forward -
1 tspCaraway Seeds/Shahjeera
2-3partially crushed Green Cardamoms
1 tspClove/Laung powder

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Steps

35-40 minutes

1

Boil tripe for 15 to 20 minutes and clean it thoroughly. It's a very laborious process but all is worth in the end. Similarly clean intestines too with hot water 4-5 times or until cleaned thoroughly. Use turmeric while doing that. Add it to the water itself.
2

Heat oil in a pressure cooker. Saute onions until light brown and done. Add the rest of the whole as well as the powdered spices except the garam masala powder including the chopped tripe and the intestines. Mix well and pressure cook for about 10-12 whistles or until done. Use water as required.
3

Let the pressure settle down on it's own before opening the lid. Adjust salt at this stage. Add lots of chopped coriander leaves and slit green chillies. Let it simmer on. It should not be watery. It's a semi thick gravy based dish. So do it accordingly. Simmer until it's semi thick and properly done. If there is much water, let it dry up. Roast the gravy well. Keep on mixing at regular intervals. Keep it covered while it's simmering.
4

Garnish with garam masala and some more of chopped coriander leaves and serve hot with naans. This is basically a very yummy dish and often had with any Indian Bread preferably Hyderabadi Nawabi Naan which is a square shaped one available in every nook and corner of the old city area. It goes well with steamed Rice too. Enjoy!

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ZMA @zesty5

on October 15, 2024 17:34

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.