Gurde Kapure Kaleji Recipe

Cooking Directions

• STEP 1.Clean and wash the lamb kidneys, liver, and heart thoroughly.
• STEP 2.Marinate the kidneys, liver, and heart with a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
• STEP 3.Heat oil in a pan and add chopped onions. Cook until golden brown.
• STEP 4.Add the marinated kidneys, liver, and heart to the pan and cook on medium heat until they are tender and cooked through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to clean the kidneys, liver, and heart properly to remove any excess blood or impurities.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can also add a tablespoon of ghee or clarified butter while cooking.

Storage and Serving

• Gurde Kapure Kaleji is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.