Kidney Curry (Puttan) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound lamb's kidneys, trimmed, washed, and cut into bite-sized pieces | 2 teaspoons salt | 1/3-1/2 cup any vinegar |
| 6 tablespoons ghee or vegetable oil | 2 teaspoons garlic puree | 8 tablespoons onion puree |
| akhni stock | SPICES: 1/2 teaspoon turmeric | 1 teaspoon ground ginger |
| 1 teaspoon ground red pepper (cayenne) | 2 teaspoons mild curry powder (storebought or homemade) | |
| 1 | Let the kidneys stand in a marinade of the salt and vinegar for about 1 hour. |
| 2 | Mix the spices with a little water to make a paste. |
| 3 | Heat the ghee in a karahi or wok, and stir-fry the garlic puree for 1 minute, then the onion puree for 3 minutes. Add the spice paste and stir-fry for another 3 minutes. |
| 4 | Add the kidneys and their marinade, and stir-fry to sear. Simmer for 20 minutes, adding stock or water as required. |