Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Baby | Social Planning | SITEMAP

Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes

Gurda Bakra (Goat kidney Curried stir-fry) Sukha Fry Recipe

Kidney is the easiest organ to cook, it is stir-fried with few spices and herbs to medium (pink color)

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

Ingredients

1. Lamb Kidney: 12

2. Ghee: ¼ cup

2. Garlic, Peeled crushed: 4 Cloves

4. Ginger, Peeled finely chopped: 2"x1"

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

6. Cilantro, finely chopped: 2 Tablespoons

7. Cayenne ground: ½ teaspoon

8. Ground Black pepper: ½ teaspoon

9. Salt: ¼ teaspoon

10. Water: 2 Tablespoon

11. Juice of ½ Lime

Method

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

2. Heat Ghee in a heavy bottom frying pan. Add all ingredients except Lime juice. Stir so that kidneys are covered with spices and herbs.

3. Cover. Cook on high heat. It will build steam. Cook covered till all the water has evaporated. The inside of cooked Kidney will have a light pink. Bloody is not yet cooked. Grey indicates overcooked. There should be almost no water left.

4. Stir in lime juice. Cook one minute. shut off heat.