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South Indian style Mutton Kidney Roast

Course: Side Dish
Cuisine: Indian, Kerala

Ingredients

  • 8 mutton kidneys
  • 3 green cardamom
  • 3 cloves
  • 6 peppercorns
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 large red onion; chopped
  • 1 large tomato; chopped
  • 3 tbsp coconut oil
  • 1 tbsp garlic; chopped
  • 1 tbsp ginger; chopped
  • 3-4 sprigs curry leaves
  • 1 tbsp coriander leaves; chopped
  • 2 dry red chilli
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ¼ tsp nutmeg powder
  • ½ cup water
  • Salt to season
  • Coriander leaves; finely chopped for garnish

Instructions

  • Once the kidneys are cleaned and outer covering removed, cut the kidneys in half and then into larger chunks.
  • Heat 1 tbsp coconut oil and add the whole spices (cardamom, cloves, pepper, cumin and fennel). Lightly fry for a few seconds and then add the garlic, ginger, half of the chopped onions and half of the curry leaves. Sauté till the onions are softened.
  • Next add half of the chopped tomatoes and coriander leaves; sauté again till the tomatoes are softened. Remove and allow to cool.
  • Grind this onion mixture into a paste like consistency with very little water and keep aside.
  • In the same pan, heat the remaining coconut oil and add the dry red chilli, curry leaves and remaining onions; sauté till the onions turn light brown.
  • Next add the tomatoes and sauté till soft and mushy.
  • Add the powdered spices (red chilli, turmeric, coriander and nutmeg). Sauté for 30 seconds and then add the ground paste; mix well to combine and season with salt.
  • Cook on low heat for 2-3 minutes and then add half cup water. Bring to boil and add the kidneys; check seasoning and add more salt if necessary.
  • Cook covered on low heat for 5 minutes or till the kidneys are almost done; stir occasionally
  • Then remove the lid and cook till the kidneys are completely done and the gravy is reduced to a thick coating.
  • Garnish with coriander leaves
  • Serve warm

Notes

Some butchers sell the kidneys with their outer covering intact so that it doesn’t break easily. This outer covering has to be carefully removed before using the kidneys for cooking. An easy process; lightly pinch one end of the outer film and peel carefully.