goat kidney
Also known as: mutton kidney, bakre ka gurda
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Also known as: mutton kidney, bakre ka gurda
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Goat kidney is highly perishable and should be used within 1 to 2 days of purchase when stored at 4°C (40°F) or below.
Yes, it can be frozen for 3 to 4 months. For best results, wrap it tightly in plastic wrap and then place it in a heavy-duty freezer bag.
Look for kidneys that are firm to the touch, have a shiny surface, and a deep, uniform reddish-brown color without any sour or ammonia-like odor.
Peel off the transparent outer membrane, slice the kidney in half, and carefully cut out the white fatty core and tubes before rinsing in cold water.
Yes, like most organ meats, goat kidney is very high in cholesterol, containing about 450mg per 100g serving.
It is a nutritional powerhouse, particularly rich in Vitamin B12, Iron, Selenium, and Riboflavin, while being relatively low in fat.
Avoid overcooking. Kidneys should be cooked quickly over high heat (seared) or simmered gently in a sauce just until they lose their pinkness.
Lamb kidneys are the closest substitute in size and flavor. Beef or veal kidneys can also be used, though they are larger and may require more soaking.
goat kidney is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 2 recipes featuring goat kidney with step-by-step instructions.
Browse recipes →Soaking in milk or acidulated water (water with lemon or vinegar) helps neutralize the strong, sometimes 'gamey' or uric acid scent common in organ meats.
Common dishes include Indian Gurda Masala (spiced kidney curry), British steak and kidney pie, and deviled kidneys on toast.
