Kheema Aur Kidney

Recipe for Kheema Aur Kidney

What is unique about this Kheema Aur Kidney?

Kheema Aur Kidney is a unique combination made from minced lamb and lamb kidney. Kheema refers to minced lamb, makes the actual curry in this recipe, and with Kidney’s make this recipe very tasty goes with various bread recipes or rice recipes

 
 

Ingredients for Kheema Aur Kidney

Lamb mince – 250 gms
Lam kidneys – 100 gms
Onions – 1 large
Oil – 2 tablespoons
Turmeric – 1/2 teaspoon
Ginger garlic paste- 1 teaspoon
Chilli powder- 1 1/2 teaspoon
Salt to taste
Garam masala powder – 1 teaspoon
Green chillies – 1 medium, finely chopped
Coriander- 1/2 a cup, finely chopped
Lemon juice -1 teaspoon

Method to cook Kheema Aur Kidney

In a medium-sized pan or Kadai, heat the oil and sauté the onions till they turn translucent and light golden brown

Add in the chopped green chillies the turmeric, salt, ginger garlic paste, chilli powder and garam masala powder and give the ingredients a good mix

Keep stirring for 2-3 minutes and then add in the lamb mince and kidneys

Leave on low flame to cook for 15-20 minutes by keeping the Kadai or pan covered with a lid

As the lamb mince starts to cook the gravy would start letting off water

Cook for a further 10 minutes with the lid off until the water in the gravy starts to dry up and the mince starts to change colour to a darker brown

Switch off the gravy as it starts to turn semi-liquid and forms a layer of oil at the top

Garnish the gravy with fresh coriander and drizzle in the lime juice and relish it with rotis ( flatbread ), naan bread Pooris or simple flavoured rice!

Kasoori Methi and adding a bit of tomato puri is optional and will definitely help improve the taste of this recipe. If you have any more suggestions please do comment and let us know.

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