- 1 KG of chicken gizzards
- 2 teaspoons cumin powder
- 2 tablespoons cilantro powder
- 2 Chopped onions
- 5 chopped cloves and garlic
- 1 tablespoon chopped ginger
- 2 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon fenugreek, ground
- 2 ripe tomatoes, chopped
- 2 tablespoons chopped fresh cilantro leaves
- 5 tablespoons cooking oil
- Salt to taste
Clean the chicken gizzards and leave to drain in a colander. Heat a small dry pan to fry the ground cilantro over low heat for a few minutes until roasted, giving out a pleasant aroma. Put the roasted cilantro aside. Similarly roast the cumin in the same way as the ground cilantro.
Heat a large heavy saucepan with the cooking oil. When hot, add in the ginger, garlic and onions. Fry until the onions are soft and turning golden brown. Stir in the turmeric, fenugreek and chili powder, plus the roasted cilantro and cumin. Stir and cook for about 1 minute, add the tomatoes and salt to taste. Stir well. Add the chicken gizzards and stir until the gizzards are well coated with the spice mixture. Add hot water to cover and simmer for an hour or until the gizzards are tender. Sprinkle with some chopped fresh cilantro leaves, stir in and cook for a further 5 minutes. Best to serve hot with rice and some other accompaniments.