Ingredients

• 250g Mutton Spleen (Suvarotti), cleaned and cubed
• 1 large Onion, sliced
• 2 Tomatoes, pureed
• 1 tbsp Ginger-Garlic Paste
• 1/2 cup Coconut Milk (thick)
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 Cinnamon Stick
• 2 Cloves
• 2 Cardamom Pods
• 2 tbsp Oil or Ghee
• Salt to taste
• Fresh Coriander for garnish

Instructions

1. Sauté Spices: Heat oil or ghee in a pan. Add the whole spices (cinnamon, cloves, cardamom) and sauté for a minute until fragrant.
2. Cook Onions: Add the sliced onions and cook until they are soft and golden brown. Add the ginger-garlic paste and sauté for another minute.
3. Make the Gravy Base: Add the tomato puree and cook until the oil starts to separate. Add the spice powders (turmeric, chili, coriander) and mix well. Cook for 2-3 minutes.
4. Add Spleen: Add the cubed spleen pieces to the pan. Sauté for 5 minutes, ensuring the pieces are well-coated with the masala.
5. Simmer: Pour in about 1 cup of water and add salt. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the spleen is tender.
6. Finish with Coconut Milk: Stir in the coconut milk and garam masala. Let it simmer gently for another 5 minutes, but do not let it boil. Garnish with fresh coriander and serve hot with rice or naan.