goat kidneys
Also known as: goat kidney, bakre ka gurda, chevon kidney, raw goat kidney
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Also known as: goat kidney, bakre ka gurda, chevon kidney, raw goat kidney
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Goat kidneys are highly perishable and should be cooked within 1 to 2 days of purchase.
Peel off the transparent outer membrane, slice them in half, and carefully snip out the white fatty core/tubes before rinsing.
Yes, they freeze well. Wrap them tightly in plastic wrap and then foil or a freezer bag for up to 4 months.
Lamb kidneys are the closest substitute in terms of size and flavor. Veal kidneys can also be used but are much larger.
This is common in organ meats. Soaking them in lemon juice, vinegar, or milk for 30-60 minutes before cooking helps neutralize the odor.
Yes, like most organ meats, goat kidneys are very high in cholesterol (approx 450mg per 100g) and should be eaten in moderation.
In Indian cuisine, 'Gurda Masala' (spiced kidney curry) is popular. They are also used in stews, grilled on skewers, or added to steak and kidney pies.
Look for kidneys that are firm to the touch, have a deep reddish-brown color, and a shiny surface with no off-putting sour smell.
goat kidneys is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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