Delicious, spicy kidneys, Gurda Khorma (gur-dah kor-mah) may be served as a light luncheon or supper dish with boiled rice and home-made chutney.
8 lambs’ kidneys
1 oz. butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2-inch piece fresh root ginger, peeled and finely chopped
2 small onions, finely chopped
½ teaspoon hot chilli powder teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin ;’r teaspoon salt
2 teaspoon black pepper
1 small green pepper, white pith removed, seeded and thinly sliced
Cut the kidneys in half. Remove the skins and white core and cut the kidneys into quarters.
In a medium-sized frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the garlic and ginger and fry, stirring constantly, for 30 seconds. Add the onions and fry, stirring occasionally, for 8 minutes or until they are soft and slightly brown.
Stir in the chilli powder, turmeric, coriander and cumin and cook for 1 minute. Add the salt, pepper and kidneys. Stir well to coat the kidneys with the spices and cook them, stirring occasionally, for 15 minutes or until only a little pink juice runs out when a piece of kidney is pierced with the point of a sharp knife.
Transfer the kidneys and spice mixture to a heated serving dish and scatter the green pepper over the top. Serve im- mediately.