Guyana Pachownie

1/2 lb goat tripe
1/2 lb goat liver
1/2 lb goat heart
1/2 lb goat runners (intestine)
1 tbsp casareep
2 tsp tomato paste
2  tsp salt
2 tbsp garam masala
2  tsp curry powder
1 tsp turmeric
1 tsp roasted ground geera
3 carpulay leaves or curry leaves
hot water
2 tbsp onion-chopped
1 tbsp garlic-chopped
1/2 tsp ground cinnamon
1/2 tsp ground clove
1 tbsp oil

Cut heart and liver into little cubes.  Turn over the runner with chop stick. Cut the tripe about 1 inch in length and width.

Wash all the meat with flour and salt. Steam for a few minutes in boiling water.

In a large pot, heat oil, add garlic, then onions and cook for a few minutes.

Mix garam masala, curry powder, geera, turmeric, cinnamon, and clove in a small bowl. Add some hot water and mix into a paste. Cook for a few minutes. Add all the organs and fry for a few minutes. Add cassreep and cook on medium-low for 20 minutes.

Add salt, tomato paste, carpulay leaves, and cook for another 20 minutes.

Add enough boiling water, and cooked on low heat until water is absorb. And all the organs are nice and soft. If the organs are still hard, pressure cook for a few minutes.

Pachownie can also be made with lamb organs. I sometime makes it with beef organs.

Kidney and blood are need to make a complete pachownie, but that's not available where I live.

Serve with dall and dhall puri.