Khaleja Aur Lobia Ka Curry (mutton Liver Cooked With Black Eyed Peas)
Out of our love for cooking meats with legumes and vegetables, we picked up this recipe from a Punjabi friend whose ancestors hailed from Pakistan. The traditional recipe had mutton liver cooked with chickpeas. But when I saw that I had no chickpeas I lost patience and went ahead and cooked with black eyed peas. I find these peas quite bland unlike chickpeas and therefore I loved this combo that was an accidental discovery. I suggest you try this with chickpeas and that you also try cooking mutton or brain masala with chickpeas. They all carry the same recipe. I have a wrist splint currently for my carpal tunnel and it restricts my hand movements. So I did not pound fresh spices, I made this dish with my home made garam masala. However, for the authentic recipe I will list the whole spices to be pounded. I have added few leftover red and yellow bell peppers though this is not a step required in this curry.