Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Baby | Social Planning | SITEMAP

Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes

Phaypara Masala (Curried Lamb lungs) Recipe

In Hindi, lungs are called Phaypara. The lungs are prepared and par-cooked in salt water. Par-cooked lungs are cooked in tomato based curry Masala

In this recipe, you can also Par-cook heart of lamb with the lungs. The lung must be cut into to ½" wide strips.

Ingredients

Par Cook Lungs

1. Lamb lungs: 8

2. Salt: 1 Tablespoon

3. Water

Masala Curry

1. Onions, peeled quartered: 2 Medium

2. Garlic. peeled crushed: 3 Cloves

3. Ginger. peeled minced: 1"x1"

4. Serrano, remove white pith and seeds to reduce heat: 2

5. Ghee: 6 Tablespoon

6. Dried Masala Spices

7. Tomatoes, chopped: 1 cup

8. Water: ½ cup

Start Dried Masala Spices

1. Turmeric powder: ¼ teaspoon

2. Coriander powder: 2 teaspoon

3. Cumin powder: 1 teaspoon

4. Fenugreek seed powder: ¼ teaspoon

5. Ground Cayenne: 1 teaspoon

6. Ground black pepper: ½ teaspoon

7. Ground Cayenne: 1 teaspoon

8. Garam Masala: ½ teaspoon

End Dried Masala Spices

Garnish

1. Cilantro, chopped: 2 tablespoon

2. Fresh Ginger juliennes: 1 teaspoon

3. Juice of ¼ Lime

Method

Par-cook Lungs

1. Beat the lungs with a mallet or flat side of a cleaver to expel most of the air. Trim out the main bronchi and cartilaginous parts. Cut into 1.5" cubes

1. Add lung and salt to a stock pot. Add water to cover lung by about one inch. Bring the water to a boil. Cook for 30 minutes.

2. Drain water. Pat dry lungs with paper towel.

Masala Curry

1. Add onions garlic ginger and Serrano to food processor. Grind to make paste. Set onion paste aside

2. Heat Ghee in a heavy bottom pan. Add onion paste. moisture is gone and onions are ready to turn brown. About 6 minutes

3. Add Dried Masala spices. Fry for 90 seconds

4. Add tomatoes. Fry till tomatoes are soft and Ghee starts to separate

5. Add par-cooked lungs and water. Cook covered for 30 minutes

Serve

Garnish with Cilantro and Ginger. Add a few drops of fresh lime juice