Ingredients: 
4 to 5 Lamb Kidneys 
2 to 3 Lamb Brains 
2 to 3 Lamb Hearts 
2 Onions (peeled & coarsely chopped) 
3 small Tomatoes (roughly chopped) 
4 Green Chillies (sliced) (optional) (more or less may be used depending on spice preferance.) 
1 (2" piece) of Ginger (Adrak) (chopped) 
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) 
1 1/2 tsp. of Whole Red Chillies (crushed) (more or less may be used depending on spice preferance.) 
1 tsp. of Cumin Seeds (Sufaid Zeera) 
1/2 tsp. of Aniseeds (Sounf) 
1 tsp. of Dried Fenugreek Leaves (Kastoori Methi) 
1/4 tsp. of Grounded Mace (Jaifar Javetri) 
1 1/2 tsp. of Red Chilli Powder (more or less may be used depending on spice preferance.) 
1 1/2 tbsp. of Coriander Powder (Pisa Dhania) 
1/4 tsp. of Turmeric Powder (Pisi Haldi) 
1/4 tsp. of Grounded Cinnamon (Pisi Dal Cheeni) 
Salt (to taste) 
2 tsp. of Ginger Paste 
2 tsp. of Garlic Paste 
1 tsp. of Lemon Juice (Nimbu Arakh) 
1/2 cup of Cooking Oil