Chok Tsarvan
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
1.Clean the goat liver thoroughly under running water and cut it into 1-inch pieces.2.In a pot, bring 4 cups of water and 0.5 tsp of salt to a rolling boil. Add the liver pieces and parboil for 5-7 minutes to remove impurities and any gamey taste. Drain completely in a colander and set aside.3.While the liver boils, soak the tamarind in 0.5 cup of warm water for 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain it through a fine-mesh sieve to get a smooth liquid. Discard the fibers and seeds.Temper Spices and Sauté Liver
1.Heat mustard oil in a heavy-bottomed pan or pressure cooker over high heat until it just begins to smoke. Immediately turn off the heat and let it cool slightly for about a minute. This mellows its pungent flavor.2.Turn the heat back to medium. Add the hing, cloves, green cardamoms, black cardamom, and the cinnamon stick. Sauté for 30-45 seconds until they become fragrant.3.Add the parboiled liver pieces to the pan. Sauté for 3-4 minutes, stirring frequently, until the liver is lightly seared on all sides.Add Spice Powders and Simmer
1.Lower the heat and add the Kashmiri red chili powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about a minute to coat the liver evenly without burning the spices.2.Pour in 1.5 cups of water for the gravy and add 0.75 tsp of salt (or to taste). Mix everything well.3.Cover the pan and simmer on low heat for 15-20 minutes. Alternatively, if using a pressure cooker, secure the lid and cook for 2-3 whistles. Let the pressure release naturally.Finish with Tamarind and Serve
1.Once the liver is tender and cooked through, uncover the pan and stir in the prepared tamarind pulp.2.Increase the heat to medium and let the curry simmer uncovered for another 5 minutes. This allows the tangy flavor to meld with the spices and the gravy to thicken to the desired consistency.3.Turn off the heat. Drizzle with ghee, if using, for extra richness and aroma. Give it a final stir and serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboiling the liver is a crucial step to reduce its gamey flavor and ensure a clean taste.
- 2Smoking the mustard oil and then cooling it slightly is a traditional Kashmiri technique that mellows its pungent taste.
- 3Do not overcook the liver, as it can become tough and chewy. It should be just tender.
- 4Adjust the amount of tamarind pulp to your preferred level of sourness. Start with less and add more if needed.
- 5This dish tastes even better the next day as the flavors deepen and mature.
- 6For the best flavor, use fresh, high-quality goat liver from a reliable butcher.
Adapt it for your goals.
Protein Swap
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.
Sour AgentSour Agent
If tamarind is unavailable, you can use dried sour plums (aamchur) or kokum for a different tangy flavor profile, though tamarind is most traditional.
Creamier GravyCreamier Gravy
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.
Why this is on our healthy list.
Rich in Iron
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.
Excellent Source of Protein
This dish provides high-quality protein essential for building and repairing tissues, muscle growth, and overall body function.
Boosts Vision Health
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.
Anti-inflammatory Properties
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.
Frequently asked questions
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.
