Goat Kidney Fry: Mutton Gurda Fry

  • Serving: 2
  • Difficulty:


  • Serving
    2 people
  • Preparation
    10 mins
  • Cook time
    30 mins
  • Passive time
    10 mins


  • 500 gms Zappfresh Mutton Kidney

  • 1 nos Chopped Onion

  • 1 nos Small Suze Tomato Chopped

  • 1.5 tsp Minced Garlic

  • 1 nos Green Chili

  • 1.5 tsp Garlic

  • 1 tsp Red Chili

  • 1.5 tsp Turmeric

  • 2 tsp Coriander Powder

  • 2 tsp Minced Coriander Leaf

  • 125 ml Water

  • 1 tsp Lemon Juice

  • 1 tsp Rock Salt

  • 3 tsp Oil

  • 2 nos Cardamom

  • 2 nos Clove

  • 2 nos 1- inch Cinnamon Stick

  • 1 tsp Fennel Powder

  • 6 nos Curry Leaf



Clean and wash each Zappfresh Mutton Kidney with 1 tbsp of lemon juice and cut into two halves. Heat oil in a heavy-bottomed pan. Add ingredients for seasoning one by one and fry it for a few seconds. Add paste of (green chili, minced garlic, and ginger), and saute for a minute. Add chopped onion and saute it for a few minutes on medium heat till it becomes pink and transparent. Add tomato and gently stir. After a minute, add turmeric powder, chili powder, coriander powder, and salt. Gently mix. Keep stirring for another 2 minutes. Then add kidney pieces and then add 1/4 cup of water (or as required). Cook covered, on medium heat, till kidney pieces are almost done. Adjust salt and spice to taste. Till water evaporates and oil leaves the sides of the mixture cook it.


Transfer it to a serving bowl and garnish with coriander leaf. Serve with rice or roti.

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