Recipe for Chakna (Hyderabadi Tripe Stew)

Ingredients

  • Lamb intestines (well cleaned)1 kg
  • Sorghum flour (jowar/jawari ka atta) 2 tsp
  • Corn flour 1 tsp
  • Ginger-garlic paste 1 tbsp
  • Black pepper powder 2 tsp
  • Turmeric 1/2 tsp
  • Red chilli powder 1-1/2 tsp
  • Salt to taste
  • Cinnamon 3 sticks
  • Cardamom 8
  • Green chillies 3-4
  • Oil as required
  • Water (for Gravy) as required per consistency
  • Lemon for garnishing
  • Coriander for garnishing

Cooking Directions

Wash the intestine pieces well.

In a pressure cooker put intestines, red chilli powder, turmeric powder, ginger-garlic paste, black pepper powder, salt, cinnamon sticks, cardamoms and some water.

Let it cook till tender or 7-8 whistles.

Take another pan, heat oil in it.

Add green chillies (if you want it spicier then add 1 tsp red chilli powder).

Now add boiled mixture in it and let it cook for 10 minutes or till oil separates.

Take half cup water and add sorghum flour (jowar ka atta) and corn flour to it. (make a semi thin paste)

Then add it into the curry in a slow thin stream.

Let it simmer for 8-10 minutes.

Garnish with coriander leaves and lemon slices.

Serve hot with fresh naan or chapatis.

Chakna (Hyderabadi Tripe Stew) Photos

by Pak101.com (few years ago!) / 1276 views
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