Here is another family favorite for most of us at least. However my 2 daughters are not so keen on eating offals. I am so gaga over this dish that it isn’t funny and I am going to show you on how I make it.
I would use either 1 cow’s tongue or 3 to 4 lamb’s or goat’s tongues and 4 to 6 cups of water. There are 2 methods. I normally use a pressure cooker but I chose to start this part in slow cooker last night. It is also called a crockpot. For those that lives in an area where there is load shedding, please use pressure cooker. slow cookers or crockpots operate on electric current. This is not a reliable source in case of electricity shuts off. Ok if you have a back up generator It may help somewhat but I still strongly recomend the pressure cooking method.
The hardest hit areas are in Pakistan and I think in parts of Africa too. For it the slow cooker aka crockpot method it is 4 hours on high. The pressure cooking method is on medium high heat for 30 minutes after the safety button pops up. After time is up turn off the heat and let the pressure escape and the safety button is lowered before you attempt open.
After you open it poke the cow’s tongue or lamb’s or goat’s tongues with a fork to see if it is tender. If still a little tough close the cooker and back on medium high heat cook for another 30 minutes after the safety button pops up for another 30 minutes and shut off the heat and once again for pressure to escape.
From here, please do not throw the stock from the tongue because you need this for the dish because the taste is all there. You peel then slice the cow’s tongue or lamb’s or goat’s tonuge and set the tongue or tongues and set them aside as well as the stock.
Next and final step ends up on stovetop because it is the curry base as follows: In a mortar and pestle I ground in to a coarse powder; 1 pinch each of black pepper corns, fenugreek seeds, cumin seeds and coriander seeds, 1 clove, 2 bay leaves and I set it aside.
In a pot I added 1/4 cup of olive oil, 1 onion or shallot cut in half moon slices and 1 pinch of pink salt to caramelize them. I added 1 small piece of ginger that I washed and peeled and 2 cloves of garlic chopped in to tiny pieces.I added 1 green chili, the contents of the mortar and 1 pinch each of curry powder turmeric, red chili powder and Garam Masala.
I added one tomato and cooked it down til it was a mush, added the tongue or tongues, [those are cow’s lamb’s or goat’s that is]. I fried them a little so it can catch all of the masala. I then added the stock that was the cooking liquid for the tongue or tongues. I cooked it for 20 minutes on low heat and added 1 pinch of cilentro.
There you have it now you can go in to the kitchen and make this fabulous dish. It is enjoyed with basmati rice, chapati or naan.
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