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Preparation Time : 10
Cook Time : 30
Total Time : 40
Lamb Kidney 1/2 kgs
Onion Medium Size Chopped 2 nos
Small Size Tomato chopped 1 nos
Green Chili 1 nos
Minced Garlic 1 1/2 tsp
garlic 1 1/2 tsp
Turmeric 1 1/2 tsp
Red Chili 1 tsp
Coriander Powder 2-3 tsp
Minced Coriander Leaf 2 tsp
Water 1/2 cups
Lemon Juice 1/4 tsp
Rock Salt 1 tsp
Oil 3 tsp
Cardamom 2-3 nos
Cloves 2 nos
Cinnamon Stick 2 inch
Fennel Powder 1/4 tsp
Curry Leaf 5-6 nos
Clean and wash the kidney with 1 tbsp of lemon juice and cut into two halves
Heat oil in a heavy bottomed pan. Add ingredients for seasoning one by one and fry it for a few seconds.
Add paste of (green chilli, minced garlic and ginger), and saute for a minute.
Add chopped onion and saute it for a few minutes on medium heat till it becomes pink and transparent.and Add tomato and gently stir.
After a minute, add turmeric powder, chilli powder, coriander powder and salt. Gently mix.Keep stirring for another 2 minutes.
Then add kidney pieces and then add 1/4 cup of water (or as required).
Cook covered, on medium heat, till kidney pieces are almost done.Adjust salt and spice to taste.
Till water evaporates and oil leaves the sides of the mixture cook it.
Transfer it to a serving bowl and garnish with coriander leaf.Serve with rice or roti.
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