FRY of MUTTON FAT, HEART, etc.

Ingredients

• 300 grams mutton fat (Cleaned and trimmed of any membrane or impurities)
• 0.5 teaspoon turmeric (powdered or pasted), for fat balls (Use powdered turmeric or fresh turmeric ground to a paste)
• 1 teaspoon ginger, for fat balls (Grated or ground to a paste)
• 1 medium onion onions, for fat balls (Finely chopped or grated)
• 2 whole chillies chillies, for fat balls (Finely chopped; adjust quantity to your heat preference)
• 0.5 teaspoon salt, for fat balls (Or to taste)
• 100 grams besam (chickpea flour / besan) (Mixed with enough water to form a moderately thick batter — similar to pancake batter consistency)
• 500 millilitres oil or ghee, for frying fat balls (Enough for deep-frying; ghee will add a richer flavour)
• 200 grams mutton liver (Cut into small bite-sized pieces)
• 200 grams mutton heart (Cut into small bite-sized pieces)
• 1 medium onion onions, for offal fry (Ground to a paste)
• 0.5 teaspoon turmeric, for offal fry (Ground into the paste along with other aromatics)
• 2 whole chillies chillies, for offal fry (Ground to a paste)
• 1 teaspoon ginger, for offal fry (Ground to a paste)
• 0.5 teaspoon salt, for offal fry (Or to taste)
• 3 tablespoons oil or ghee, for offal fry (For stir-frying the boiled liver and heart pieces)

Instructions

1. 1Place the mutton fat on a clean cutting board. Using a sharp knife, trim away any membrane, sinew, or discoloured parts. Rinse the fat under cold running water and pat dry with paper towels. Cut into small, roughly equal chunks so they can be formed into balls more easily.
2. 2In a mixing bowl, combine the cleaned fat pieces with the turmeric (powdered or pasted), grated or pasted ginger, finely chopped onion, finely chopped chillies, and salt. Mix thoroughly with your hands or a spoon until every piece of fat is well coated with the spice mixture. Using damp hands, press and shape portions of the seasoned fat into small balls, roughly the size of a golf ball. Set aside on a plate.
3. 3Place the besam (chickpea flour) in a bowl. Gradually add cold water, a little at a time, whisking constantly until you have a smooth, moderately thick batter — it should coat the back of a spoon and drip off slowly, similar to pancake batter. Season with a small pinch of salt if desired. Set aside.
4. 4Pour the oil or ghee into a deep, heavy-bottomed pan or wok. Heat over medium-high heat until it reaches frying temperature — to test, drop a tiny drizzle of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready. This is approximately 170–180°C (340–355°F) if using a kitchen thermometer.
5. 5Working one at a time, dip each fat ball into the besam batter, turning to coat it fully. Allow any excess batter to drip back into the bowl. Carefully lower the coated fat ball into the hot oil using a spoon or tongs. Fry in batches — do not overcrowd the pan — for about 4–5 minutes, turning occasionally, until the batter is golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining fat balls.
6. 6Place the small pieces of mutton liver and mutton heart into a medium saucepan. Cover with enough cold water to submerge all the pieces. Bring to a boil over high heat, then reduce to a medium simmer. Cook for about 10–12 minutes, or until the pieces are cooked through and no longer pink in the centre. Drain through a colander and set aside. Tip: You can begin this step while the fat balls are frying to save time.
7. 7Using a mortar and pestle, small blender, or food processor, combine the onion, turmeric, chillies, and ginger designated for the offal fry. Grind or blend until you have a smooth, cohesive paste. Set aside.
8. 8In a separate frying pan or wok, heat the oil or ghee designated for the offal fry over medium-high heat. Once the oil is hot and shimmering, add the ground paste and stir-fry for 2–3 minutes until fragrant and the raw smell of the onion and ginger has disappeared. Add the boiled liver and heart pieces to the pan. Season with salt. Stir well to coat all the pieces thoroughly in the paste. Continue to fry over medium-high heat for another 4–5 minutes, stirring frequently, until the pieces are well coated, lightly browned at the edges, and the paste has dried out slightly and clings to the meat. Taste and adjust salt if needed.
9. 9Arrange the crispy besam-coated fat balls and the spiced liver and heart fry together on a serving platter. Serve immediately while hot. Both preparations can be served alongside rice, flatbreads, or as a standalone dish.