ECNETNews, FORT LAUDERDALE, FL, Fri. Feb. 23, 2018: Pachownie Curry, a dish celebrated in Guyanese cuisine, translates to ‘lamb intestines’ in Urdu. This unique curry features sheep tripe and is cherished for its rich flavors. Below is our authentic recipe for Pachownie Curry.
Ingredients
- 1/2 lb Sheep tripe/intestines, cleaned
- 1/2 lb Sheep liver
- 1/2 lb Sheep heart
- ½ lb Sheep stomach, cleaned
- 2 tsp tomato paste
- ¼ cup vinegar
- 2 tsp salt
- 2 tbsp garam masala
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 pot boiling water
- 1 onion, chopped
- 1 head of garlic, chopped
- ½ Scotch Bonnet pepper
- 1 stick of cinnamon
- 1/2 tsp ground clove
- 2 tbsp oil
- 1 tbsp flour
Method
- Cut the heart and liver into small cubes.
- Turn the tripe over using a utensil.
- Cut the stomach into 1-inch pieces.
- Soak all ingredients in vinegar.
- Rinse and coat the organs with flour and salt.
- Wash and add to a pot of boiling water.
- Blend onion, garlic, and pepper in a chopper or blender.
- In a large Dutch pot, heat the oil.
- Combine garam masala, curry powder, cumin, turmeric, cinnamon, and clove into a seasoning mixture.
- Mix into a paste and add to the hot oil, cooking for 1-2 minutes until aromatic.
- Add the prepared organs, ensuring they’re coated with curry, and fry for a few minutes.
- Reduce heat to medium-low and cook for 20 minutes.
- Add salt and tomato paste, cooking for an additional 20 minutes.
- Incorporate enough boiling water and simmer until the water is absorbed and the organs are tender. If necessary, use a pressure cooker to ensure tenderness.
Serve Pachownie Curry with dhal and rice, roti, or as an appetizer.
