Sorpotel by Zarnak Sidhwa

Ingredients:

1. Beef : 250 gm
2. Mutton hearts : 2
3. Liver : 125 gm
4. Water : 3 cup
5. Dried red chilies : 5
6. Back Pepper : 1 tbsp
7. Garlic : 8
8. Ginger : 2 inch piece
9. Cumin seeds : 1-1/2 tsp
10. Cloves : 5
11. Cinnamon stick : 2
12. Big black cardamom : 2
13. Vinegar : 1/2 cup
14. Oil : 1-1/2 cup
15. Salt : to taste
16. Green Chilies : 6
17. Garlic cloves : 6
18. Chopped curry leaves : 8 to 10
19. Chopped medium onion : 1
20. Water : 6 tbsp

Method :

• Wash the  beef meat, hearts and liver.
• Put in a deep pan with the water and cinnamon stick and big black cardamom on medium heat.
• Cover with a lid and boil the meats, after 5 to 6 boil remove the heart and liver let the meat stay in the pan till its tender (approx 20 minutes).
• Remove from the fire, cool and dice beef meat, heart and liver fine.
• Keep aside the beef stock.
• Put all the spices except the (green, chilies, garlic cloves, curry leaves and Onion) into the blender/grinder with the vinegar and 6 tablespoon of water to fine paste.
• Heat the oil in a deep pan on medium flame add the chopped onion fry till light pink add the dice meat, heart and liver and curry leaves stir frying continuously till it is lightly browned.
• To the fried meat add the ground masala and stir fry for 10 minutes.
• Add chopped garlic and green chilies and salt to taste,finally add the beef stock for gravy.
• Take care to stir it occasionally.
• When the oil comes to to the top and the gravy is thick,remove from the heat.
• The sorpotel tastes better on the 3rd or 4th day, serve with nans,hard crust bread or sanas.