Odd Meat, Winter Heat

With a newer cold front expected to chill our shores this coming week, I can’t help but wonder about those who still maintain winter is their favourite season.

Is it because we shut ourselves off from society more than usual, or is it the actual appreciation of the cold?

Something tells me it’s more about liking less heat than full-on cold. However, I will not go on the offensive without just cause, so, henceforth, I will withdraw.

I had a really intriguing encounter the other day, though. I was at my local butcher looking to stock up for winter, and the type of meat I was buying seemed to surprise the stand-in butcher working that day. I ordered a bulk pack which usually comes with slightly cheaper cuts of meat I use for stews, a few bones here and there for broth, and some adventurous things the butcher decides to put in there.

The usual guy and I have an understanding; the new guy, not so much. I explained what I usually get, and he willingly obliged, but here’s the kicker: He didn’t listen carefully when I told him what I do not take in my bull pack. But because everything was all mixed up, I didn’t notice.

I get home, to portion my meats out and I was greeted by the ghastliest sight (according to me): ox liver and kidney dancing among my meat.

I went weak in the knees and thought to myself, he’s far from home, I had left the store some time ago, and I should’ve checked the meat! I just grabbed it and ran.

Anyway, now here I am, sitting with all this meat and within it is liver and kidney. I don’t do too well with offal. Yeah no, it’s bad. Horrid. I can’t stomach it, minus the pun. I think of giving it away to the neighbours, but I’m like what if they suspect witchcraft (yes, I’m African and overthink these things)?

So I thought, let’s see if we can try and pinch our nose, cool a dish and invite a friend to eat it all up. Enter TikTok and Insta recipes.

You know, those videos of random people cooking in the wild or something like that. Yeah, that was the inspiration for the following. I did try it as a disclaimer and I ain’t a bad cook, but still, nope!

So, bring out the pressure cooker and let’s go Indian.

The recipe is for mutton, but works the same for beef. It’s spicy, warm and flavourful … or so I was told.

Ox Liver and Kidney Curry

Ingredients

1/2 kg liver

1/4 kg kidney

1 large onion, chopped

5 green chilies, chopped

1 teaspoon garam masala

1 tablespoon ginger & garlic paste

1/2 tsp turmeric

2 tsp chili powder

Salt to taste

1 cup tomato puree

1 tbsp coriander and cumin powder

1 cup water

1 tsp fresh ground pepper

2 tbsp oil

coriander for garnish

Method

1. Wash the liver and kidney thoroughly in cold water. Cut into bite-sized pieces and set aside.
2. Add two tablespooons of oil to the pot. Once the oil is hot, add chopped onions and green chilies and fry until golden brown.
3. Add one teaspoon of garam masala and fry for a minute, then add one tablespoon of ginger and garlic paste. Fry it until well cooked.
4. Add liver and kidney to the pot and mix everything together. Add turmeric, chili powder and salt to taste. Mix everything together and let it cook until the oil separates.
5. Add one cup of tomato puree to the cooker and cook until the rawness of the tomato goes away.
6. Add one cup of water to the cooker and one tablespoon of coriander and cumin powder. Mix everything well and close the lid of the cooker.
7. Let it cook for 30 minutes on high pressure or 40 minutes on medium to low pressure. Turn off the heat and let it sit for 10 minutes.
8. Open the cooker and turn on the heat. Add one teaspoon of fresh ground pepper and mix everything well.
9. Add lots of fresh coriander to the curry and dish it out. Serve hot with rice or rotis.

– Recipe courtesy of Annie Paul at baddelas.com

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