Sikkim Syang Chicken Gizzard Liver Nepali Spiced Dry

Method

1. 1

   Clean gizzards: trim any yellow-green bile-stained parts and fat.

2. 2

   Score the outer tough layer of each gizzard. Slice into 1 cm pieces. Clean livers and cut into 2 cm pieces.

3. 3

   Heat 1 tbsp oil in a pan on medium-high heat.

4. 4

   Add finely sliced onion. Cook 8 minutes until golden.

5. 5

   Add ginger-garlic paste and chopped green chillies. Cook 2 minutes.

6. 6

   Add gizzard pieces. Cook on medium-high heat for 5 minutes — gizzards are tough and need longer cooking.

7. 7

   Add turmeric, cumin powder, coriander powder and salt. Cook 2 minutes.

8. 8

   Add liver pieces. Cook 3 to 4 minutes stirring — liver cooks faster than gizzards.

9. 9

   Add ground timmur. Toss well.

10. 10

    Cook until the preparation is mostly dry — this is a dry curry, not a gravy.

11. 11

    Garnish with spring onion and coriander. Serve as a snack with any beer or drink.