gurdakupura turcarri



  • A kidney curry made with lamb or veal kidneys which have been soaked in vinegared water for 24 hours, then skinned and cored. Chopped onions are fried in a large amount of ghee until brown; sesame seeds, turmeric, cumin seed and cayenne pepper are added and fried; kidneys added and fried for 5 minutes until butter fat separates; tomato concassée, powdered bay leaf and mace are added with a little water and cooked until dry; more water added and cooked until dry. The whole is then fried with constant stirring until dark red, simmered with water until kidneys are tender, and kept warm for 10 minutes until served.