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Gurda Bakra (Curried Goat kidney) Masala Recipe

You can use kidney from Goat Mutton or Lamb. In Hindi Gurda means Kidney.

This is a simple traditional curry recipe. You can use this recipe to cook other organs such as Kaleja (Liver), Phaypara (Lung) or Kapura (Testicles). The organs may be cooked as individually or as a desired combination.

Ingredients

1. Ghee: ¼ cup

2. Onions, Peeled finely chopped: 1½ cups

3. Garlic, Peeled crushed: 2 Cloves

4. Ginger, Peeled finely chopped: 1"x1"

5. Serrano, white pith removed to reduce heat, finely chopped: 2

6. Cilantro, finely chopped: 2 Tablespoons

7. Turmeric powder: ¼ teaspoon

8. Ground Coriander: 2 teaspoon

9. Ground Cumin: 1 teaspoon

10. Cayenne ground: ¼ teaspoon

11. Ground Black pepper: ¼ teaspoon

12. Salt: ¼ teaspoon

14. Juice of ½ Lime

Method

1. Clean Kidneys and cut them in quarters. Peel off the membrane and discard.

2. Heat Ghee in a heavy bottom frying pan. Add onions. Fry till they are translucent and edges start to turn brown

3. Add Garlic Ginger Serrano, and Cilantro. Fry for 1 minutes

4. Add Turmeric Coriander Cumin Cayenne Black pepper and salt. Stir and fry about 90 seconds

5. Add Kidneys. Stir to cover kidneys. Cook for about 15 minutes at medium heat stirring occasionally. If needed, add a Tablespoon or more of water to avoid burning.

The inside of cooked Kidney will have a light pink. Bloody is not yet cooked. Grey indicates overcooked

7. Stir in lime juice