Ingredients

• 250g Mutton Spleen (Tilli)
• 2 medium Onions, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 1 Green Chili, chopped
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Roasted Cumin Powder
• 1/2 tsp Chaat Masala
• 2 tbsp Vegetable Oil
• Salt to taste
• Lemon wedges and fresh coriander for serving

Instructions

1. Prepare the Spleen: Clean the spleen and pressure cook for 1-2 whistles with a little water, salt, and turmeric. This makes it firm. Let it cool and then chop it into small cubes.
2. Sauté Onions: Heat oil in a pan over medium-high heat. Add the chopped onions and sauté until they become soft and translucent.
3. Add Aromatics and Spices: Add the ginger-garlic paste and green chili. Fry for a minute until fragrant. Add the turmeric powder and red chili powder, and stir for 30 seconds.
4. Cook the Tilli: Add the cubed spleen to the pan. Season with salt and roasted cumin powder. Stir-fry on high heat for 5-7 minutes, until the pieces are well-browned and slightly crispy on the edges.
5. Finish: Sprinkle the chaat masala over the top and give it a final toss.
6. Serve: Garnish with fresh coriander and serve hot with a squeeze of lemon juice. It works great as an appetizer or a side dish.