Ratham poriyal/ Lamb Blood stir fry

Ingredients: 

Blood of one lamb

onion 1

tomato 1

curry leaves 1 sprig

cloves 3

cinnamon 2-3 pieces

ginger garlic paste - 2 tbsp

turmeric - a pinch

green chillies - 3-4 split in half

chilli powder - 2 tsp

coriander powder - 2 tsp

grated coconut and fresh coriander leaves for garnish

salt and vegetable oil as required.

Method: 

heat oil in a thick bottomed pan, add cloves, cinnamon, jeera seeds, once they splutter add curry leaves and onions, saute, then add salt, turmeric and ginger garlic paste, saute for few seconds, add tomato and saute till it turns mushy. now add chilli and coriander powder and saute. add the cut clotted blood pieces along with the serum that it let out while clotting and saute....the serum will turn white and grainy due to the coagulation of the proteins and the blood pieces will turn black..... add water and cook till well done....once dry garnish with grated fresh coconut and coriander leaves......

enjoy with steamed rice and a nice curry..........