Ingredients

• 1 lb - Lamb Kidney
• 2 - medium size onion, chopped
• 1 - small size tomato, chopped
• 1 - green chilli split into two
• 1.5 tsp - minced ginger
• 1.5 tsp - minced garlic
• 1.5 tsp - turmeric powder
• 1 tsp - red chilli powder
• 2 tsp - coriander powder
• 2 tsp - kuzhambu milagai thool/ curry powder
• 1 tsp - garam masala
• 2 tbsp - minced cilantro
• 1/4 cup - water
• 1 tbsp - lemon juice
• Salt to taste
• For Seasoning:
• 3 tbsp - oil
• 1 tsp - ghee
• 1 - bay leaf
• 2 - cloves
• 2 - cardamom
• 2 inch - Cinnamon stick
• 1 tsp - fennel seed
• Curry leaves - as required

How to Make Lamb - goat kidney fry

• Clean and wash the kidney with 1 tbsp of lemon juice and cut into two halves or to bite size pieces.
• Heat oil in a heavy bottomed pan. Add ingredients for seasoning one by one and fry it for a few seconds.
• Add chopped onion and saute it for a few minutes on medium heat till it becomes pink and transparent.
• Add green chilli, minced garlic and ginger, and saute for a minute.
• Add the kidney pieces and tomato and gently stir.
• After a minute, add turmeric powder, chilli powder, coriander powder and salt. Gently mix.
• Keep stirring for another 2 minutes 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.
• Add garam masala, and cook uncovered for another few minutes, till water evaporates and oil leaves the sides of the mixture.
• Transfer it to a serving bowl and garnish with cilantro.
• Serve with rice or roti.
• Recipe courtesy: Sara's Yummy Bites