Lamb Blood Dry

  • Lamb Blood: 1/2kg (The blood will look like Liver once it cools)
  • Onion: 3 big
  • Green chilly: 4 (chillies varies so according to hot)
  • Pepper Powder: 2tsp
  • Grated Coconut: 1cup
  • Lemon: ½
  • Coriander: 1/2handful
  • Whole Green Lenthils/Moong ki Hari Dal: 1 1/2tbsp
  • Salt: to taste
  • Oil:3tbsp
Note: The blood takes the shape of the stored vessel so it looks like a liver.

  • Wash the blood both side gently don’t squeeze it.
  • Cook whole green lenthils/hesaru kalu with salt till it becomes soft & drain water, keep aside .
  • In a pan boil water & put the blood in it.
  • Let it boil till the colour changes to brown.
  • Drain the  water & mash the cooked blood.
  • Heat oil in a pan.
  • Add onion sauté it till light brown.
  • Add green chilly.
  • Add the cooked whole green lenthils/hesaru kalu sauté it for 2min.
  • Add the cooked blood & mix well.
  • Add salt & pepper powder sauté it, so that blood gets coated.
  • Add coriander & grated coconut mix well.
  • Keep it in low flame for 5min.
  • Mix well & off the stove.
  • Squeeze lemon to it.
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