Curried Chicken Gizzards

Tonight I wanted to use up the zippy bag of chicken gizzards. Searched around a bit and finally found a Sri Lankan recipe that sounded interesting at this site. Adapted it a bit as follows.

Recipe:
(serves 2, with sauce left over; mis en place shown above)

1 lb chicken gizzards
1.5 T ground coriander
1T ground cumin
1/4 c ghee or other fat for frying
1 md onion (I used half an half red and white)
5 cloves garlic
1T fresh ginger
2t paprika
2t cayenne
1t ground turmeric
1/4 c tomato paste
3/4t salt (mix with tomato paste)

Wash and clean the gizzards and cut into their natural parts.

Finely chop the onion, garlic and ginger

Measure out the other ingredients.

In a small dry heavy pan, stir the ground coriander over low heat for a few minutes until it turns a farily dark brown and is giving out a pretty strong (but not burning) smell. Dump it into the mis en place bowl holding your other dry spices. Do the same thing with the cumin.

Heat the oil in a large heavy pan. When hot, add onion, garlic an ginger and saute unti the onions are soft and start turning golden brown.

Add dry spices (except salt).Cook, sitrring to mix, 1 min, then add tomato paste and salt and stir well. Pic above shows it at that point.Add gizzards and stir until well coated (as shown right above). Add water to cover and simmer 1 hour. Serve hot.

Cooking Notes: There is a lot of sauce per unit solids. The recipe says to mix it in over rice, but I decided to save it as a pasta sauce for tomorrow instead.

Eating Notes: Definitely not "meat" in the muscle meat sense. We both really liked it, but it's not the kind of thing you can pass off on people pretending it's little bits of steak or whatnot. Phil liked it better than liver and on par with non-liver organs. I was just pretty happy.
As the picture above shows, it was plated with a dense yogurt. I used the plain, whole fat yogurt from Three Greek Gods, which is my favorite main dish yogurt. This is a good foil to any spicy European/African dish.