31 July 2009

Kardhai Gurda (Lamb kidney with green pepper)

Makes 4 servings

2 pairs of lamb kidneys
1 medium onion chopped
3 tbsps of tomato paste - I use the one from whole foods, half the can is more than enough. You could also try using a small fresh tomato.
4 cloves of garlic minced - about 2 tbsp
1 inch piece of ginger minced
3 green chillies chopped
1 green pepper cubed
3 tbsps chopped coriander leaves
1 tsp red chilli powder
2 tsps garam masala
1 tsp freshly ground black pepper
Salt to taste

Soak kidneys in 2 cups of water with 3 tbsp of salt for 20 mins to clean out residual blood. If kidneys are not halal or kosher, leave it in the water for atleast 30 mins. Rinse the kidneys until they are deep maroon in color and not red. Cut the kidneys in half and remove the core of white connective tissue. Chop the kidneys in 1/4 - 1/2 inch pieces.

Heat 2 tbsps of oil in a kardhai. Add onions and green pepper. Season with salt and let cook until it begins to brown. Now add ginger, garlic, green chillis, all the spices, 2 tbsps of chopped coriander and tomato paste with a little water so the spices don't burn. Cook until the spices are blended well with the tomato paste and there is maybe a tbsp of liquid left. Now add the kidneys, salt and about 3 tbsps of water. Cover and cook until kidneys are done, approx 15 mins. To check doneness - split a piece of kidney to check if its the uniform greyish-brown through without any purple. Garnish with the rest of coriander leaves.

We had a side of veggies sauteed in toasted sesame seed oil seasoned with salt and pepper.

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