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Boti/ Kaliz Ankiti/ Mangalorean Pork Offal Curry

1½ kg mixed pork offal [liver, kidneys, tongue, heart and intestine* (*if available)]
Enough water to cover the offal + 3 bay leaves

½ kg pork, with plenty of fat (I use loin chops)
3 - 4 tbsp bafat spice mix (increase by an additional 2 -3 tbsp for added spiciness)
1 tbsp garam masala
1/2 tsp ground nutmeg
6 - 7 cloves garlic, chopped roughly
1½ inch piece of ginger, chopped roughly
2 - 3 green chillies, chopped very finely (increase for additional spiciness)
2 - 3 large bay leaves, fresh or dried
¼ cup vinegar (plain white or red wine)
A walnut sized ball of tamarind, soaked in ¼ cup hot water (or 1 tbsp tamarind paste)
About 2 tsp or to taste of salt
2 large onions, diced

*Variation: 2 cups shredded unsweetened coconut (or fresh grated coconut) **See also  Important Note

Method:

Clean the pork offal very well under plenty of running water. Most places will give you relatively clean offal, but it is important to rinse it all off, especially if you manage to find intestine.

Chop the offal into largish, manageable chunks and place in a deep pot along with the bay leaves. Add enough water to cover completely and bring to the boil. Boil hard for 5 minutes, skimming off any scum that rises to the surface. Then drain and rinse the offal. Chop into very small pieces. Keep aside.

Chop the meat into small dice, the same size as the offal.

Place the chopped meat and offal into a large pot, and add the bafat spice mix, the garam masala, nutmeg, chopped garlic and ginger and chillies, bay leaves, vinegar and tamarind water or paste. Stir together well, and let it marinate in the pot for about 15 - 20 minutes.

Turn the heat under the pot to low, and let the meat and offal gently simmer together for about 1 - 1½ hour until completely tender. Stir ocasionally. Don't add any water at this stage.

Once the meat is very tender, season the boti to your taste with the salt, adding more if you think it needs it. Don't be scared of salt, it will add to the overall flavour of the meat. Taste, and adjust the seasoning, sprinkling over more salt or vinegar.

At this point, you can decide if you want the boti with a little gravy or not. Traditionally, this dish is quite dry, but you can make it with some gravy too. If you want gravy, then add about 1/4 cup hot water. Stir together, then simmer for an additional 15 minutes.

Boti is traditionally severed a day or two after making it, as it gives the meat a chance to absorb the spices. Gently reheat to serve.

Serve the boti with
sannas, sweet pulav or any bread.

*A traditional variation to the boti is to add grated coconut. Toast the coconut on a hot tava or pan for about 5 minutes until it turns a dark golden brown. Stir into the boti to serve.

** If you are making a large quantity of boti, and intend to freeze it, then make sure that you DON'T add the coconut to the whole thing, as it will taste off when you reheat it. Freeze the boti, as is, and add the coconut only after reheating and just before serving. The usual measure is 1/2 cup of toasted coconut to 1/2 kilo of prepared boti.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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