boti. boti curry. mutton boti fry. mutton boti curry. in a white bowl in a dark background.Boti curry or Gizzard curry is made with Lamb gizzards, They are cleaned, boiled and then fried in a variety of spices. cooked with India spices in a nice spicy gravy, an amazingly spicy and tasty dish. It is made with lots of spices, curd and cashew nut paste. It goes very well with butter naan.Super offal curry made from lungs, stomach lining, large and small intestine. Various Gizzards cooked with India spices. Mutton Boti Fry is made by using Mutton gizzards and intestines. Ingredients: 1 nos Intestines of a Lamb, 1 nos Tripe, 2 tbsp Ginger Garlic Green Chilli paste, 1 tsp Turmeric powder. 2 tsp Red Chilli powder, 1 tsp Coriander powder, 1 2 tsp Garam Masala, 1 bunch chopped Coriander Leaves, 2-3 slit Green Chillies, 3-4 tbsp Oil, 1 Cinnamon stick,2-3 partially crushed Green Cardamoms, 1 tsp Caraway Seeds , 3-4 Cloves, 1 2 tsp Tailed Pepper or Kababchini, 1 tsp Salt or to taste, 4-5 chopped Onions Cooking Instructions: Boil Tripe for 15 to 20 minutes and clean it thoroughly. It's a very laborious process but all is worth in the end. Similarly clean Intestines too with hot water 4-5 times until cleaned thoroughly. Use turmeric while doing that. Add it to the water itself. Heat oil in a pressure cooker. Saute onions until light brown and done. Add the rest of the whole as well as the powdered spices except the garam masala powder including the chopped tripe and the intestines. Mix well and pressure cook for about 10-12 whistles or until done. Use water as required. Let the pressure settle down on it's own before opening the lid. Adjust salt at this stage. Add lots of chopped coriander leaves and slit green chilies. Let it simmer on. It should not be watery. It's a semi thick gravy based dish. So do it accordingly. Simmer until it's semi thick and properly done. If there is much water, let it dry up. Roast the gravy well. Keep on mixing at regular intervals.

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