Lamb - goat kidney fry

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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