Lamb Blood Dry

Ingredients:

• Lamb Blood: 1/2kg (The blood will look like Liver once it cools)
• Onion: 3 big
• Green chilly: 4 (chillies varies so according to hot)
• Pepper Powder: 2tsp
• Grated Coconut: 1cup
• Lemon: ½
• Coriander: 1/2handful
• Whole Green Lenthils/Moong ki Hari Dal: 1 1/2tbsp
  
• Salt: to taste
• Oil:3tbsp

Note: The blood takes the shape of the stored vessel so it looks like a liver.

Method:

• Wash the blood both side gently don’t squeeze it.
• Cook whole green lenthils/hesaru kalu with salt till it becomes soft & drain water, keep aside .
• In a pan boil water & put the blood in it.
• Let it boil till the colour changes to brown.
• Drain the  water & mash the cooked blood.
• Heat oil in a pan.
• Add onion sauté it till light brown.
• Add green chilly.
• Add the cooked whole green lenthils/hesaru kalu sauté it for 2min.
• Add the cooked blood & mix well.
• Add salt & pepper powder sauté it, so that blood gets coated.
• Add coriander & grated coconut mix well.
• Keep it in low flame for 5min.
• Mix well & off the stove.
• Squeeze lemon to it.

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To buy “Indian Spice Powders” Here

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