in the south indian state of tamil nadu, stir-fried lamb blood is a common dish had for breakfast and lunch. when prepared alone it is called raththam poriyal. more commonly it is stir-fried with lamb stomach and intestines with spices like ginger, garlic, cloves, cinnamon, red chili powder, green chilies, coriander powder, cumin, shallots and grated coconut. this dish is very common in the madurai and kongu nadu region of tamil nadu.