DIL GURDA KALEJI - Goat heart, kidney and liver

DIL GURDA KALEJI    دل گردا کلیجی

Chop 
       3 MEDIUM SIZE ONIONS and fry them in 
       3 TABLESPOON CLARIFIED BUTTER   گھی until reddish brown then add:
       1 TEASPOON GARAM MASALA   گرم مسالا
followed by:
       2 TABLESPOON GARLIC PASTE   لسّن
       2 TABLESPOON GINGER PASTE   ادرک
       3 TABLESPOON CRUSHED RED CHILI PEPPER   کٹی ہوئی لال مرچ
       1 TABLESPOON SLIGHTLY CRUSHED WHITE OR BLACK CUMIN
and:
       1/2 KILO (1.1 LBS) OF HEART, LIVER AND KIDNEYS
       SALT to taste
now add enough water to tenderize the meat; cook until meat is softened and 
continue reducing while stirring till its nice and reddish and oil separates; 
then add enough boiling water for desired amount of gravy and cook till satisfied
of gravy quantity. 
Garnish with mint  پودینا  and thin cut ginger  باریک کٹی ہی ادرک 
Ideally, eaten with 'poori'.