Fried Goat Spleen
This traditional Parsi preparation transforms tender goat spleen into a savory delicacy by marinating it in a vibrant, herbaceous green masala paste. Fresh coriander, green chilies, turmeric, and black pepper are ground together and rubbed into the scored meat, allowing the bold flavors to penetrate deeply before pan-frying. Cooked slowly in ghee until dark and rich, the dish offers a unique texture and intense, aromatic flavor profile that pairs perfectly with flatbreads.
Ingredients
- 3 whole Goat spleen (fresh) (Preferably from a male goat as per original text.)
- 1 teaspoon Salt (Heaped teaspoon.)
- 1 teaspoon Black pepper (Ground, flat teaspoon.)
- 1 teaspoon Turmeric powder (Flat teaspoon.)
- 1 cup Fresh coriander leaves (Originally 'leaves of 2 bunches'. Estimated quantity for paste.)
- 1 whole Green chili (Large size.)
- 4 tablespoons Ghee (For frying. Quantity estimated.)
Instructions
- 1Wash the coriander leaves and green chili thoroughly. Grind them together into a fine paste. Mix the salt, ground black pepper, and turmeric powder into this green paste until well combined.
- 2Clean the spleens and wash them lightly. Make two separate horizontal cuts across the raised side of each spleen (scoring the meat) to allow the marinade to penetrate. Apply the prepared masala paste thoroughly all over the spleens, ensuring it gets into the cuts.
- 3Heat the ghee in a small pan over a low flame. Place the seasoned spleens into the hot ghee. While frying, press down on the spleens firmly with a spatula or spoon to ensure even cooking. Fry slowly, turning occasionally, until both sides are well-cooked and browned.
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