Ingredients:
Lamb intestines (well cleaned) 1 kg
Ginger-garlic paste 1 tbsp
Black pepper powder 2 tsp
Turmeric 1/2 tsp
Red chilli powder 1-1/2 tsp
Sorghum flour (jowar/jawari ka atta) 2 tsp
Corn flour 1 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 garnis
Method:
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.