Clean the chicken gizzards and leave to
drain in a colander. Heat a small dry pan to fry the ground cilantro
over low heat for a few minutes until roasted, giving out a pleasant
aroma. Put the roasted cilantro aside. Similarly roast the cumin in the
same way as the ground cilantro.
Heat a large heavy saucepan with the
cooking oil. When hot, add in the ginger, garlic and onions. Fry until
the onions are soft and turing golden brown. Stir in the turmeric,
fenugreek and chili powder, plus the roasted cilantro and cumin. Stir
and cook for about 1 minute, add the tomatoes and salt to taste. Stir
well. Add the chicken gizzards and stir until the gizzards are well
coated with the spice mixture. Add hot water to cover and simmer for an
hour or until the gizzards are tender. Sprinkle with some chopped fresh
cilantro leaves, stir in and cook for a further 5 minutes. Best to serve
hot with rice and some other accompaniments.