Lahori-style Pansette de Gerzat

Ingredients

In this Lahori adaptation of Pansette de Gerzat, we incorporate the vibrant flavors of Lahori cuisine by using a blend of traditional Pakistani spices such as cumin, coriander, turmeric, and garam masala. These spices add depth and complexity to the dish, creating a unique fusion of French and Pakistani flavors. We alse have the original recipe for Pansette de Gerzat, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 cup plain yogurt 1/2 cup plain yogurt
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the beef tripe to the pan and cook until it changes color and starts to brown.
4. 4.
   Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. 5.
   In a small bowl, whisk together the cumin powder, coriander powder, turmeric powder, garam masala, and yogurt. Add this mixture to the pan and mix well.
6. 6.
   Reduce the heat to low, cover the pan, and let the tripe simmer for about 1-2 hours or until it becomes tender. Stir occasionally and add water if needed.
7. 7.
   Once the tripe is tender, remove the lid and cook for another 10-15 minutes to thicken the curry.
8. 8.
   Season with salt to taste and garnish with fresh coriander leaves.
9. 9.
   Serve the Lahori-style Pansette de Gerzat hot with naan or rice.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soak it in water with a little vinegar for a few hours to remove any impurities and odor.

Tips & Tricks

• If you prefer a spicier dish, add more green chilies or red chili powder to the curry.
• For a richer flavor, marinate the tripe in yogurt and spices overnight before cooking.
• Serve the Pansette de Gerzat with a side of raita (yogurt sauce) and pickles for a traditional Lahori touch.

Serving advice

Serve the Lahori-style Pansette de Gerzat hot with naan or rice. Accompany it with a side of raita (yogurt sauce) and pickles for a complete and authentic Lahori dining experience.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Pakistani-style copper or clay pot for an authentic touch.