Goat Lung Thokku

Ingredients

• 1 goat's lung goat lung, cut into small pieces and cleaned (நுரையீரல்)
• 1 onion, chopped (வெங்காயம்)
• 2 tomatoes, chopped (தக்காளி)
• 3 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• 2 tbsp curd (தயிர்)
• 1 green chilli (பச்சை மிளகாய்)
• 2 tbsp chilli powder (மிளகாய் தூள்)
• 1 tbsp pepper powder (மிளகு தூள்)
• half a tbsp turmeric powder (மஞ்சள் தூள்)
• half a coconut coconut, grated and ground (தேங்காய்)
• as needed salt, curry leaves (and a little cumin powder at the end) (உப்பு & கருவேப்பிலை)
• 3 tbsp coconut oil (தேங்காய் எண்ணெய்)

Method

1. Marinate the cleaned lung pieces with curd, chilli powder, turmeric and salt for 30 minutes.
2. Heat oil, crackle the green chilli and curry leaves, then fry the onion, ginger-garlic paste and tomatoes until soft.
3. Add the marinated lung and cook on medium heat for about 30 minutes.
4. Stir in the ground coconut and keep cooking until tender and thick.
5. Finish with pepper and cumin powders and remove from heat.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 30. 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.