Wash and
clean the gizzards well, leave to drain in colander.
Put the
ground coriander in a small dry pan and stir over low heat for a few
minutes until roasted to a fairly dark brown and giving out a pleasant
aroma.
Turn the
coriander on to a plate.
Roast the
cumin in the same way.
Heat the oil
in a large heavy saucepan.
When hot, put
in onions, garlic and ginger.
Fry,
stirring, until onions are soft and start to turn golden brown.
Add the chili
powder, turmeric, fenugreek and the previously roasted coriander and
cumin.
Cook,
stirring for 1 minute, then add the tomatoes and salt and stir well.
Add the
chicken gizzards and stir until they are well coated with spice mixture.
Add hot water
to cover and simmer for 1 hour or until gizzards are tender.
Sprinkle with
coriander leaves, stir and cook for 5 minutes longer.