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Spiced Lamb Kidney (Gurda Masala)

Spiced Lamb Kidney (Gurda Masala)


Cooking Time

Preparation Time : 15

Cook Time : 25

Total Time : 40


Serves 3

  • Goat kidneys 4 nos

  • Ginger garlic paste 1 tsp

  • Garam masala 1 tsp

  • Red chilli powder 1 tbsp

  • Salt 1 tsp

  • Coriander powder 1 tsp

  • Green chillies chopped 2 nos

  • Onions thinly sliced 2 nos

  • Oil 3 tbsp


  • 01

    First of all cut the kidney into pieces as desired, big or small and then keep them immersed in water with turmeric, vinegar and wheat flour added to it.

  • 02

    Add about 2 tablespoon of each and leave aside for 15 minutes.

  • 03

    In a pan, heat half of oil and add onions, ginger garlic paste, salt, coriander powder and the kidneys

  • 04

    Cover and cook with a cup of water added to it on a low to medium high heat.

  • 05

    They all get cooked nicely and what left is a lot of masala.

  • 06

    After 15 minutes, open the lid and add the rest of the oil along with the red chilli powder and fry it.

  • 07

    The masala consistency depends upon your choice. Fry it accordingly and switch off the flame after 5 minutes.

  • 08

    I usually dry up half of the masala by sauteeing and frying it and leave the other half as it is.

  • 09

    It tastes good even with just a steaming hot plate of simple boiled rice. Nothing else is needed.

  • 10

    Mix this masala along with the rice and enjoy it to the fullest.



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