Non-veg recipe · lunch, dinner, side
Mutton Spleen Curry
மட்டன் சுவரொட்டி கறி (Mutton Suvarotti Kari)
Serves 2 · 25 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 75
Goat spleen simmered with shallots and a pepper-cumin-garlic paste until dry.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.
Ingredients
- 1 mutton (goat) spleen, chopped (மட்டன் சுவரொட்டி)
- 100 g shallots
- 1 green chilli
- 1 dried red chilli
- 1 tsp grated coconut (for paste)
- 1 tsp black pepper (for paste)
- 1 tsp cumin seeds (for paste)
- 4 cloves garlic (for paste)
- 2 tsp coconut oil
- as needed rock salt, curry leaves
Method
- Grind the coconut, pepper, cumin and garlic to a paste.
- Saute the green chilli, shallots and dried chilli in coconut oil.
- Add the chopped spleen with half a cup of water and bring to a boil.
- Stir in the paste and salt and simmer until the spleen is cooked and the curry is dry.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 75. 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.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 75.