One of Indian cuisine's quick-cooking offal dishes, gurda masala simmers lamb kidney in a tomato base fried up with turmeric, ginger and garam masala. Because kidney cooks so fast, the whole dish comes together in under 30 minutes.
Heat the oil and sauté the onion, crushed garlic and grated ginger for 8 minutes until soft.
Add the turmeric, cumin and red chilli, then cook with the grated tomato for 5 minutes until it releases its oil.
Add the chopped kidney and salt and cook for just 10 minutes so it doesn't toughen.
Take it off the heat and serve sprinkled with fresh coriander.
Do not overcook the kidney; past 10 minutes it turns rubbery. The cooked masala can be frozen, and once thawed it only needs a few minutes of reheating.
Halving the kidney and trimming away the white membrane before chopping greatly reduces the sharp smell that can develop during cooking.
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