meat

Lamb kidney

Gurda

50 g1 kidney

Typical lamb kidney about 50 g.

Nothing matches kidney's soft, offal texture exactly.

• 
  Mixed offal

  Use the same weight; cut into similar pieces and cook gently, as offal toughens at high heat.

• 
  Liver

  Use the same weight; slice thicker and cook briefly, as liver is softer and stronger in flavour.

• 
  Button mushroom

  Use the same weight; quarter and cook 5–7 minutes for a soft, meaty texture.

• 
  Paneer

  Use about 80% of the weight; cube and add in the last 5 minutes.

• 
  Potato

  Use the same weight; boil until just tender, then add to the masala.

Gurde ka Keema

Lamb Kidney Curry