Boti curry
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[Based on 6 users]
Author vahchef Yield No Value
Published Jun 12, 2009 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour
Description: Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice spicy gravy.super offal curry made from lungs stomach lining, large & small intestine 

Recipe of Boti curry

Ingredient Name Quantity Unit
Coconut 1 Tablespoons
Coriander Powder 1 Tablespoons
Turmuric pich
Ginger Garlic 1 Tablespoons
Salt as needed
Dry Garamasala 2 Numbers
Garama Masala 1/2 Teaspoons
Oil 1 Tablespoons
Red Chilli Powder 1 Teaspoons
Boti 500 Grams
Coriander Leaves 1 Bunch

Directions

  1. Clean in hot water and cut all the meat and keep it a side.
  2.  Take a pan add oil,  garamamasal, onion chopped, salt,mix well then add  ginger garlic,turmuric,all meat and mix well if required add water to cook.
  3. Now add coroander powder, coconut powder,red chilli powder mix well cook till meat is tender if required presure cook.
  4. once meat is tender add garamamasala,coriander chopped.
Posted Jun 12, 2009

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5 Comments

Dec 5, 2013
sanjay I am from Hyderabad and a reddy,you have made me want to hop on the next plane to Hyderabad to eat talakai kura,boti,liver and all the other yummy stuff you cant get in the U.S.Love your cooking

seby Mar 5, 2010
Thanks for ur receipies with ordinary ingridiants.Very pleasing presantation. When u said about the flavour of potty,i really felt it. Keep it up...

M S Hamid Oct 29, 2009
The receipe is very simple. In order to obtain more delcious, better clean the boti with lime and remove unwawanted tissues attached. Make into small square pieces and pressure cook with whole garam masala. Once it is pressure cooked drain the waterand then you make the fry or curry easily with the masalas mentioned in the receipe.

Gretta Jul 30, 2009
Awesome Chef...keep it going.

Chandini Jul 12, 2009
Hi Sanjay

Too good, wish I had the opportunity to cook this...I would ve really really enjoyed..anyways thanks a ton for posting this recipe

Regards
Chandini

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