Dish of Lamb / Goat Spleen Stir Fry
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Lamb / Goat Spleen Stir Fry


India, Tamil Nadu   -   Manneral Vathakkal / Suvarotti Varuval
Serves:
Effort:
Sched:
DoAhead:  		 2+ w/rice
**
2-1/4 hrs
Yes		 In interesting stir fry from an organ meat not common in North America. Spleen is very high in dietary iron, good for red blood cells, but see Comments.

1
12
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1/2
1/2
1
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1
3/4
1/2
1
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2
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#
oz
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t
t

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t
t
t
t
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T
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Lamb Spleen (1)
Onion, red
-- Temper
Cumin Seed
Mustard Seed (2)
sprig Curry Leaf (3)  
-- Spices
Cumin
Pepper, black
Chili Powder (5)
Salt
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Oil
-- Serve with
Steamed Rice
PREP   -   (1-3/4 hrs - 20 min work)
  1. Place SPLEENS in the freezer compartment until stiff so they can be sliced evenly, 1-1/2 hours or so.
  2. Trim all fat from Spleens. Slice about 1/4 inch thick and into short strips about 3/4 inch wide, or whatever works.
  3. Quarter ONION lengthwise and slice fairly thin crosswise.
  4. Remove Curry Leaves from stems and mix all Temper items.
  5. Grind together all Spices items.
RUN   -   (30 min)
  1. In a wok, kadhai, or spacious sauté pan, heat Oil hot. Stir in Temper mix, stirring until mustard seeds are popping well.   Caution: the Curry Leaves will snap and splatter viciously for a second.
  2. Stir in Onions and fry stirring over declining heat until evenly golden.
  3. Stir in Spleen and sprinkle Spices mix over. Cover and fry over moderate heat, stirring often, until just cooked through, less than 10 minutes. Spleen turns to rubber with longer cooking.
  4. Serve hot with steamed Rice (Thai Jasmine is about as close to South India rice as you can easily find)
NOTES:

  1. Lamb Spleen:

      Goat Spleen would be used in India, but Lamb is a lot easier to find in North America, and pretty much interchangeable.

  2. Mustard Seed:

      Black Mustard Seed (very dark brown) is always used in India, but yellow will work if necessary.

  3. Curry Leaf:

      Fresh leaves are increasingly available in North America, everywhere there are significant Indian communities. Unfortunately, there is no substitute for this South India essential. Curry Leaf page.

  4. Chili Powder

    I usually use Indian Khandella or Reshampatti, which are fairly hot. Quantity given makes the recipe very moderately hot by Southern California standards. Use your own best judgement here. For details see our Chili Powders / Flake page.

  5. Comments

      A few people have a problem handling iron, and should not eat spleen, but people with this problem will likely know about it, and will tell you.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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