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A classic Kashmiri delicacy featuring tender goat liver cooked in a tangy, aromatic gravy. The sourness from tamarind perfectly balances the rich spices like fennel and ginger powder, creating a unique and flavorful dish that is a true taste of the valley.
For 4 servings
Prepare Liver and Tamarind Pulp
Temper Spices and Sauté Liver
Add Spice Powders and Simmer
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A classic Kashmiri delicacy featuring tender goat liver cooked in a tangy, aromatic gravy. The sourness from tamarind perfectly balances the rich spices like fennel and ginger powder, creating a unique and flavorful dish that is a true taste of the valley.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 340.38 calories per serving with 26.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish with Tamarind and Serve
You can make this recipe with mutton pieces (Tsarvan) instead of liver. The cooking time will need to be increased significantly until the mutton is tender.
If tamarind is unavailable, you can use dried sour plums (aamchur) or kokum for a different tangy flavor profile, though tamarind is most traditional.
For a slightly richer and thicker gravy, you can add a tablespoon of well-beaten curd (yogurt) along with the spice powders. Ensure the heat is low to prevent curdling.
Goat liver is an exceptional source of heme iron, which is easily absorbed by the body. This helps in preventing iron-deficiency anemia and boosts energy levels.
This dish provides high-quality protein essential for building and repairing tissues, muscle growth, and overall body function.
Liver is one of the best natural sources of Vitamin A, a crucial nutrient for maintaining good eyesight, supporting the immune system, and promoting healthy skin.
Spices like turmeric, ginger, and fennel used in the recipe are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress.
One serving of Chok Tsarvan contains approximately 350-400 calories, depending on the amount of oil and ghee used. It's a nutrient-dense dish due to the liver.
Yes, in moderation. Goat liver is an excellent source of iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet. The spices used also offer various health benefits.
Yes, you can use chicken liver. It is much more delicate and cooks faster. Reduce the simmering or pressure cooking time to about 7-10 minutes to prevent it from becoming tough.
Chok Tsarvan is traditionally served with hot steamed rice, which perfectly soaks up the tangy and spicy gravy. It can also be enjoyed with Kashmiri breads like Lavasa or a simple roti.
Store any leftover Chok Tsarvan in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop before serving.