The lamb kidney curry is a dish that’s not for the faint-hearted. It’s one of those recipes that can truly divide a crowd, but I, for one, am firmly in the camp of kidney curry enthusiasts. Although, I will be honest, I never used to be!

There’s something about the bold, hearty flavour of lamb kidneys that keeps me coming back for more. So, roll up your sleeves, put on your apron, and let’s embark on a culinary adventure like no other. Trust me; this is a dish worth trying.

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!

Exploring the Ingredients

Before we dive into the cooking process, let’s take a moment to appreciate the cast of characters in this gastronomic masterpiece. First and foremost, we have the stars of the show – the lamb kidneys, or “gurda” as we call them. These little nuggets are not only rich in flavour but also packed with nutrients. They can be a tad intimidating, but once you’ve prepared them correctly, you’ll wonder why you haven’t been cooking with kidneys all your life.

To balance out the intensity of the kidneys, we’ve got a medley of aromatics – finely diced onions, chopped tomatoes, and garlic cloves that add depth and complexity to the curry. And let’s not forget the spices! A blend of chilli powder, turmeric, dried fenugreek leaves, and garam masala infuses the curry with that unmistakable Indian flair.

But here’s where it gets interesting – the spinach, green chillies, and cumin seeds. These ingredients bring a fresh, zesty dimension to the dish. The spinach, or “palak saag,” adds a subtle earthiness, while the green chillies provide a kick of heat that’s balanced by the fragrant cumin seeds. And finally, a sprinkle of fresh coriander at the end ties everything together, adding a burst of colour and a hint of citrusy aroma.

The Curry Magic Unveiled

Now, let’s get down to the nitty-gritty of making this lamb kidney curry. It all begins with a cold water bath for the kidneys. This step isn’t just for show; it helps to remove any excess blood and impurities, leaving you with kidneys that are clean and ready for action.

I start by heating up some vegetable oil in a pan and tossing in those finely diced onions. The sizzle and aroma are pure music to my ears and nose. Once they’ve softened and taken on a beautiful golden hue, I add the chopped garlic and let it work its fragrant magic.

Next comes the star of the show – the lamb kidneys. I like to sear them until they’re browned and slightly crispy on the outside. This step not only intensifies the flavour but also gives them a delightful texture. Then, in go the tomatoes, spinach, and green chillies, creating a vibrant medley that’s as pleasing to the eyes as it is to the palate.

Now, it’s time for the spice parade. Chilli powder, turmeric, dried fenugreek leaves, and garam masala join the party, infusing the curry with a symphony of flavours. To ensure everything melds together beautifully, I add a bit of water and let it simmer away until the sauce is rich and luxurious.

And finally, the coup de grâce – those crushed cumin seeds and a generous sprinkle of fresh coriander. They add that final layer of complexity and freshness that takes this curry from great to absolutely sublime.

What to Serve With Your Lamb Kidney Curry

So, what should you serve alongside this masterpiece of a meal? Well, you’ve got options. Personally, I can’t resist a big bowl of steaming hot basmati rice. The kidney curry’s robust flavors complement the subtle nuttiness of the rice perfectly. Alternatively, some warm, fluffy naan bread can make for a delightful accompaniment. It’s ideal for mopping up every last drop of that scrumptious sauce.

And if you want to go all out, a side of cucumber raita is a refreshing choice. The coolness of the yoghurt, the hint of mint, and the crunch of cucumber provide a delightful contrast to the bold flavours of the curry.

In the end, it’s all about personal preference. So, whether you’re a rice enthusiast or a naan aficionado, one thing’s for sure – your taste buds are in for a tantalising treat with this lamb kidney curry.

Check Out My Other Recipes!

In the culinary world, exploring different recipes is like embarking on a thrilling adventure, and if you’ve just savored the delectable delights of our lamb kidney curry, then you’re undoubtedly ready to continue your gastronomic journey. So, dear epicurean explorer, fasten your apron strings, for we have a delightful assortment of recipes waiting for you in the treasure trove of flavours.

First on the list, let’s venture into the comforting embrace of a classic lamb curry. Picture tender chunks of lamb, marinated in a symphony of spices, slowly simmering in a rich, aromatic sauce. The result? A dish that pays homage to the timeless tradition of British curry making, and one that will undoubtedly tickle your taste buds with its robust and hearty character.

But hold on, the culinary globe-trotting doesn’t end there. How about trying your hand at crafting the perfect aloo tikki? These golden, crispy potato patties are a beloved street food delight across the UK, and they’re as delightful to make as they are to eat. Serve them with a dollop of mint chutney for an authentic, lip-smacking experience that will transport your palate straight to the bustling streets of London.

Now, let’s pivot from savoury to sweet – because no culinary adventure is complete without a sweet indulgence. Dive headfirst into the world of chocolate cupcakes. These moist, chocolaty morsels are pure heaven for chocoholics and are a surefire way to satisfy your sweet cravings. Topped with luscious frosting, they are a delightful treat that will leave you licking your fingers and reaching for seconds.

But wait, we’re not done yet! Let’s give our taste buds a different kind of thrill with some honey BBQ chicken wings. Succulent, sticky, and oh-so-finger-licking good, these wings are a testament to the union of sweet and smoky flavours. Whether you’re serving them up for a party or indulging in a personal feast, they’re bound to be a hit.

Now, as you embark on your culinary escapades, remember that every recipe is a canvas, and you are the artist. Tweak, twist, and experiment until you create a masterpiece that suits your taste perfectly. And while you’re at it, don’t forget to rate the recipes you try – your feedback is not only invaluable to us but also to fellow food enthusiasts seeking their own culinary odyssey.

So, go forth, dear food adventurer, and explore these enticing recipes! Remember that the kitchen is your playground, and your taste buds are your guides. Bon appétit! And don’t forget to rate the recipe and leave a comment to share your culinary conquests with the world. Happy cooking!

Lamb Kidney Curry

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!

5 from 8 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

Calories: 283kcal

Ingredients

• 1 kg Lamb Kidney gurda
• 1.5 L Water cold
• 50 ml Oil
• 3 Onions finely diced
• 2 Tomatoes chopped
• 6 cloves Garlic chopped
• 80 g Spinach/ finely chopped
• 2 Green Chillies finely chopped
• 1 tsp Salt
• 1 tsp Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Fenugreek methi
• 1 tsp Garam Masala
• 5 tbsp Water
• 2 tsp Cumin Seeds crushed
• Coriander finely chopped

Instructions

• In a large pan add the lamb kidney and the cold water then 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 on medium heat until hot then add the finely diced onions, garlic cloves and salt then cook 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 then cook the spices for 4-6 minutes
• Add the finely sliced green chillies and water then cook for a further 2-3 minutes
• Add the boiled kidneys and mix the kidneys into the masala then cover and cook on low-medium heat for 20 minutes
• Add the finely chopped coriander and the crushed cumin seeds then cook for 2-3 minutes
• Your lamb kidney curry is ready!

Video

Nutrition

Calories: 283kcal