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  • Onion 300.0 g
  • Green chillies 10.0 g
  • Ginger 10.0 g
  • Garlic 10.0 g
  • Lentils, red 500.0 g
  • Sunflower oil 80.0 ml
  • Water 1.5 l
  • Chicken gizzards 850.0 g
  • Coriander 20.0 g
  1. Preparation:

    • Finely dice the onions. Slice each of the chillies into 3 pieces. Crush the ginger and garlic. Soak the lentils.
    • Clean the gizzards.
    • Finely chop the coriander.
  2. Method:

    • In a pot, heat oil and add onions and chillies. Sauté for 5 min on medium heat. Add in the ginger, garlic and Robertsons Medium Rajah, fry for a further min. Add in the Knorr Professional Tomato Pronto, lentils and water. Cook on medium heat for 1 hour, stirring occasionally.
    • Boil the gizzards and marinate in the Robertsons Indian Spicy Lentil Dhal. Add this to the curry and allow to cook for half an hour until gizzards are soft.
    • Season to taste. Garnish with coriander and serve.
  3. Chef's Tip:

    • Substitute chicken gizzards with chicken necks or livers or chicken walkies.