Ingredients:

• 1 lb – lamb Kidney
• 2 – medium size onion, chopped
• 1 – small size tomato, chopped
• 1 – Green chilli split into two
• 1.5 tsp – minced Ginger
• 1.5 tsp – minced Garlic
• 1.5 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 2 tsp – kuzhambu milagai thool/ curry powder
• 1 tsp – Garam Masala
• 2 tbsp – minced Cilantro
• 1/4 cup – water
• 1 tbsp – Lemon juice
• Salt to taste
• For Seasoning:
• 3 tbsp – oil
• 1 tsp – Ghee
• 1 – Bay Leaf
• 2 – Cloves
• 2 – Cardamom
• 2 inch – Cinnamon stick
• 1 tsp – Fennel seed
• Curry leaves – as required

Method:

1. Clean and wash the kidney with 1 tbsp of lemon juice and cut into two halves or to bite size pieces.
2. Heat oil in a heavy bottomed pan. Add ingredients for seasoning one by one and fry it for a few seconds.
3. Add chopped onion and saute it for a few minutes on medium heat till it becomes pink and transparent.
4. Add green chilli, minced garlic and ginger, and saute for a minute.
5. Add the kidney pieces and tomato and gently stir.
6. After a minute, add turmeric powder, chilli powder, coriander powder and salt. Gently mix.
7. Keep stirring for another 2 minutes and then add 1/4 cup of water (or as required).
8. Cook covered, on medium heat, till kidney pieces are almost done.
9. Adjust salt and spice to taste.
10. Add garam masala, and cook uncovered for another few minutes, till water evaporates and oil leaves the sides of the mixture.
11. Transfer it to a serving bowl and garnish with cilantro.
12. Serve with rice or roti.
13. Recipe courtesy: Sara’s Yummy Bites

Recipe courtesy of Saraswati