Curried Kidneys (Gurda Korma) recipe
information
This dish is simple in the extreme, yet the end result is both appetizing and attractive to look at Serve with plain boiled rice and a selection of chutneys and raitas.
ingredients
25 g (1 oz) 2 Tbs Butter
1 Tbs Vegetable oil
1 Garlic clove, crushed
piece Fresh root ginger, peeled 1 cm (1/2 in) and finely chopped
2 Small onions, chopped
1/4 tsp Hot chilli powder
1/4 tsp Ground turmeric
1 tsp Ground coriander
1 tsp Ground cumin
Salt and pepper to taste
8 Lambs' kidneys, prepared and quartered
1 Small green pepper, pith and seeds removed and thinly sliced
1 Tbs Vegetable oil
1 Garlic clove, crushed
piece Fresh root ginger, peeled 1 cm (1/2 in) and finely chopped
2 Small onions, chopped
1/4 tsp Hot chilli powder
1/4 tsp Ground turmeric
1 tsp Ground coriander
1 tsp Ground cumin
Salt and pepper to taste
8 Lambs' kidneys, prepared and quartered
1 Small green pepper, pith and seeds removed and thinly sliced
method
1. Melt the butter with the oil in a frying-pan. Add the garlic and ginger and fry for 30 seconds.
2. Stir in the onions and fry until they are soft. Stir in the chilli powder, turmeric, coriander and cumin and cook for 1 minute.
3. Add the seasoning and kidneys. Stir well to coat the kidneys, then cook, stirring occasionally, for 15 minutes, or until the kidneys are only faintly pink inside.
4. Transfer the mixture to a warmed serving dish and arrange the green pepper on top. Serve at once.
2. Stir in the onions and fry until they are soft. Stir in the chilli powder, turmeric, coriander and cumin and cook for 1 minute.
3. Add the seasoning and kidneys. Stir well to coat the kidneys, then cook, stirring occasionally, for 15 minutes, or until the kidneys are only faintly pink inside.
4. Transfer the mixture to a warmed serving dish and arrange the green pepper on top. Serve at once.
serving amount
4 servings
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