OFFAL ADVENTURES A FAMILY FAVOURITE

FIRST, you need to clean the meat from the skin and connective tissues. Then rinse thoroughly under cold water. To remove all traces of milk, put the udder into salted lukewarm water and let soak for 3 to 4 hours, the water should be changed 3-4 times during these hours, permitting the water to cool off.

IN a big saucepan, boil the udder with bay leaves and salt for 1 hour, skimming off the foam. Remove from the liquid. Let it cool down.

FRYING: Insert the garlic and the cloves by making some holes around the boiled udder. Heat oil and fry the udder until all sides are brown. Remove from the oil.

COOKING: Heat 2 tablespoons of udder fried oil and add all the ingredients from yoghurt to coconut water. Mix well. Add the fried udder and warm water. Boil until tender. When the oil starts collecting at the edges, add caramelised onions, kacchi biriyani powder. Cover and cook on low heat for 5 minutes. Taste and adjust the seasoning. Remove from the heat.

SPINACH SAUCE: Combine all the ingredients from spinach to stock in a food processor. Cover and process until smooth. Strain the puree. Add the strained liquid and all the ingredients from coconut water to sugar in a saucepan. Simmer for 5 minutes at medium heat.

MIX the orange juice with the cornflour and pour into the saucepan. When the sauce starts to thicken, add the saffron and the kacchi biriyani powder, and stir well. Taste and adjust the seasoning. It should be sweet and sour. Cut the udder ¼ inch thick and fry each side for 1 minute.

IN a serving dish make a bed with the spinach sauce,and top up with the fried udder pieces. Garnish and serve hot.