اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
I know this recipe is going to seem very bizarre to a lot of people, but it is so tasty. I will be honest with you. (I think that is one of my favourite phrases to say!). My little sister is the one who LOVES this curry, and she would always ask my mum to make it for her. The only problem is that none of the rest of us liked it. Well, it wasn’t that we didn’t like it. It was more of the fact that it was lamb kidneys that put us off more than anything.
The first time I tried it I wasn’t really fond of the taste, but over time I have really started to love it. I think it is one of those types of foods that it takes some time to like. However, once you do start to like this lamb kidney curry then you will want it ALL the time. Next on my bucket list is to try kaleji, otherwise known as liver. Still kind of reluctant to try it, but maybe I will have the guts to have some next time my mum makes it!
I start by boiling the kidneys at the beginning. It should be noted that you do not want to overboil the kidneys. I know people say that you don’t have to boil the kidneys, but I find the curry tastes much better with the kidneys slightly boiled as opposed to when I tried to make this recipe by simply adding them into the pan. This step is entirely up to you and how you want the end taste to be like.
I also add a handful of spinach in this recipe, but that is entirely optional. If you don’t like spinach or just don’t have it then this curry recipe can be made without it. However, I like to add spinach because I like the taste it adds to the masala gravy.
This unique tasting curry might not be everyone, but it sure is full of flavour and a lovely combination with chapatti.
Lamb Kidney Curry/Gurda Curry
Gurda curry is a less than common curry made with boiled lamb kidneys in a onion and tomato masala. Lightly spiced, this semi-dry preparation of lamb kidneys can be enjoyed as an appetiser but are best enjoyed with a side of homemade chapatti. Soft and juicy kidney pieces lathered in a delicious gravy filled with flavour in each and every bite. Try something different with this tasty kidney curry recipe!
- 1kg Lamb Kidney/Gurda
- 1.5L Water (cold)
- 50ml Vegetable Oil
- 3 Onions/Pyaz (finely diced)
- 2 Tomatoes (chopped)
- 6 Garlic Cloves/Lehsan (chopped)
- 80g Spinach/Palak Saag (finely chopped)
- 2 Green Chillies/Hari Mirch (finely chopped)
- 1 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Dried Fenugreek Leaves/Methi
- 1 tsp Garam Masala
- 5 tbsp Water
- 2 tsp Cumin Seeds/Jeera (crushed)
- Coriander/Dhaniyaa (finely chopped)
- In a large pan add the lamb kidney and the cold water
- Bring the water to a gentle boil and cook the kidneys for 10 minutes
- Drain the kidneys and set aside
- In another pan heat up the vegetable oil
- Add the finely diced onions, garlic cloves and salt
- Cook on medium heat for 3-4 minutes until softened
- Add the finely chopped spinach and cook for 2-3 minutes
- Add the tomatoes and cook for 3-4 minutes
- Add the chilli powder, turmeric powder, dried fenugreek leaves and garam masala
- Cook the spices for 4-6 minutes
- Add the finely sliced green chillies and water
- Cook for a further 2-3 minutes
- Add the boiled kidneys and mix the kidneys into the masala
- Cover and cook on low-medium heat for 20 minutes
- Add the finely chopped coriander and the crushed cumin seeds
- Cook for 2-3 minutes
- Your lamb kidney curry is ready!