- 1 pound Lamb’s kidneys
- 1 Bay Leaves
- 3-4 Cloves
- ½ tsp Caraway seeds
- 1 Brown Cardamom
- 2 medium Onions sliced
- 1 tsp Ginger finely chopped
- 1 tsp Garlic finely chopped
- 1 tsp Green Chilies finely chopped
- 1 tbsp Coriander Powder
- ½ tsp fennel seeds powder
- 1 tsp Deghi Mirch Powder
- ½ tsp Turmeric Powder
- 2 tbsp tomato puree
- Salt to taste
- 1 tbsp Fresh Garam Masala Powder
- 1 tbsp chopped cilantro leaves
- 1 tsp fresh lemon juice (optional)
- 3-4 tbsp ghee
- Clean, trim, wash Lamb’s kidneys and cut into bite-sized pieces.
- Dip in boiled water for 2 minutes, strain and keep aside.
- Heat oil in a thick-bottomed pan. Add bay leaves, cloves, Caraway seeds, Brown Cardamom and fry for 4-5 seconds. Add sliced onions and sauté till onions turn brown in color.
- Add chopped ginger, chopped garlic and chopped green chilies, coriander powder, Deghi Mirch powder, turmeric powder, fennel powder and tomato puree. Stir well.
- Add kidney pieces and 2-3 tbsp water; cook covered on medium heat till kidney pieces are almost done. You may add some water if needed while cooking.
- Add salt and garam masala powder; cook without lid till all the water is evaporated and kidney masala is dry ‘bhuna’ (fried).
- Garnish with fresh cilantro leaves and lemon juice.
- Serve with Tandoori Roti or Paratha.
Do You Know:
Some common ingredients of garam masala are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon, black & brown & green cardamom, nutmeg, mace, and star anise, coriander seeds. I have mentioned one recipe of garam masala in this blog in the secion-‘Do You Know’.