Goat Lung Pepper Fry

Ingredients

• 1 goat lung, cleaned and cut (ஆட்டு நுரையீரல்)
• half cup grated coconut (தேங்காய் துருவல்)
• 1 tbsp fennel seeds (சோம்பு)
• 2 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• half tbsp each red chilli powder, turmeric powder (மிளகாய் தூள், மஞ்சள் தூள்)
• 2 green chillies (பச்சை மிளகாய்)
• 2 tbsp black peppercorns, coarsely crushed (மிளகு)
• 2 sprigs, to taste curry leaves, rock salt (கறிவேப்பிலை, இந்துப்பு)
• 5 cloves garlic, crushed (பூண்டு)
• 2 tbsp coconut oil (தேங்காய் எண்ணெய்)

Method

1. Pressure-cook the cleaned lung with a little water, green chillies, curry leaves, ginger-garlic paste, turmeric and some salt for about 5 whistles.
2. Heat coconut oil in a kadai and fry the fennel seeds and crushed garlic.
3. Add the cooked lung with its liquid, plus chilli powder, more salt to taste and the grated coconut, and keep roasting.
4. When the mixture is nearly dry, add the crushed pepper and toss until the oil separates.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 87. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.