Boti ka Saalan (Lamb Tripe Gravy)

Boti ka Saalan.....

Hmm... I know I know many of you might have made (eww) faces, but let me assure you that in Hyderabad this is One of the most demanding recipes. I personally don't eat this but this curry is enjoyed by the whole family. Traditionally this is made at the time of "Bakrid' but often made on special occasions. Back home in India we usually cook all the other parts of lamb like small and large intestines. But I have made this curry only with tripe.

Lamb tripe 1
Onions 2 medium
Tomato small 1
Turmeric 3/4 tsp
Red chilli powder 1 tbsp
Ginger-garlic paste 1-1/2 tbsp
Whole spices(cinnamon 2" cloves 4, cardamoms 4)
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Garam Masala 1 tsp
Coriander leaves 2-3 tbsp chopped
Mint leaves 3-4 tbsp chopped
Salt to taste
Ginger Julien for garnishing
Oil 2 tbsp
Green chillies

The very important step to enjoy this is cleaning. Clean it very very well. To clean lamb tripe(stomach pouch of lamb) soak it in very hot water for 10-15mins. Then with a knife scrape off the outer black cover/skin. and with a scissor cut it into small pieces.
Heat oil in pressure cooker, add whole spices and let them splutter for few seconds, add lamb tripe, and all other ingredients from 2-13no's.
Adding little water pressure cook it for 6-7 whistles on low flame.
Switch off the flame and bhunofy well on medium flame. Taste and adjust spices.
Sprinkle some more garam masala and chopped mint leaves and add green chillies.
Cook on low flame for 5 mins more and serve hot garnishing with Julien ginger.


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