Spiced Lamb Kidney (Gurda Masala)

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Spiced Lamb Kidney (Gurda Masala)


Cooking Time

Preparation Time :15 Min

Cook Time : 25 Min

Total Time : 40 Min


Serves : 3
  • 4 nos goat kidneys

  • 1 tsp ginger garlic paste

  • 1 tsp garam masala

  • 1 tbsp red chilli powder

  • 1 tsp salt

  • 1 tsp coriander powder

  • 2 nos green chillies chopped

  • 2 nos onions thinly sliced

  • 3 tbsp oil


  • 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.
  • Add about 2 tablespoon of each and leave aside for 15 minutes.
  • In a pan, heat half of oil and add onions, ginger garlic paste, salt, coriander powder and the kidneys
  • Cover and cook with a cup of water added to it on a low to medium high heat.
  • They all get cooked nicely and what left is a lot of masala.
  • After 15 minutes, open the lid and add the rest of the oil along with the red chilli powder and fry it.
  • The masala consistency depends upon your choice. Fry it accordingly and switch off the flame after 5 minutes.
  • I usually dry up half of the masala by sauteeing and frying it and leave the other half as it is.
  • It tastes good even with just a steaming hot plate of simple boiled rice. Nothing else is needed.
  • Mix this masala along with the rice and enjoy it to the fullest.