Preparation

Cook the meats one at a time, but not too much. Then cut all the meat into small pieces. After the meat is cut, each one is fried separately, as well as the clotted blood and is left out.
In a saucepan, sauté the onion and garlic. Pour the meat, blood, ground spices and enough tamarind water to cover the meat. If any water remains from cooking the meat, it is also added. Vinegar is added if necessary, sugar salt and the green chilli cut vertically.
Let it cook until the sarapatel thickens.
Accompanies with apas (sannas) or bread.

Ingredients

  • 300 gr. liver;
  • 1 heart;
  • 600 gr. neck meat;
  • 2 ears;
  • 1 lung;
  • 1 cup of clotted blood;
  • 2 large chopped onions;
  • 6 chopped garlic cloves;
  • 6 chilies;
  • 6 grains of pepper;
  • 1 piece of 3 cm. saffron;
  • 1 piece of 4 cm. ginger;
  • 1/2 teaspoon of cumin;
  • 1 tamarind ball the size of an egg;
  • 2 green chillies;
  • frying oil q.s.;
  • salt q. .;
  • sugar q.s.