Gurda masala is a quick-cooking Indian offal dish made with lamb kidneys in a tomato base cooked with turmeric, ginger and garam masala. Because kidneys cook quickly, this recipe takes less than 30 minutes.
Heat the cooking oil and sauté the onion, crushed garlic cloves and grated ginger for 8 minutes, until softened.
Add the turmeric, cumin and red chili, then cook with the grated tomato for 5 minutes, until the oil separates.
Add the chopped kidneys and salt. Cook for just 10 minutes so they do not become tough.
Remove from the heat, scatter the fresh cilantro over the top and serve.
Do not cook the kidneys for too long; they can become rubbery if cooked for more than 10 minutes. The cooked masala can be frozen; once thawed, reheat it for only a few minutes.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
