mutton kidney
Also known as: mutton gurda
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Also known as: mutton gurda
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender mutton kidneys cooked in a rich, spicy masala of onions, tomatoes, and aromatic spices. This North Indian delicacy is a flavorful and robust dish, perfect with hot roti or naan.
A rich and robust North Indian delicacy featuring mutton kidney and testicles. This spicy, thick masala gravy coats the tender offal, creating a uniquely flavorful dish for the adventurous foodie.
Fresh mutton kidney is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, it can be frozen for 3-4 months. Ensure it is wrapped tightly in plastic wrap and placed in a freezer bag to prevent freezer burn.
Look for kidneys that are firm, glossy, and deep reddish-brown in color with no dark spots or strong ammonia-like odor.
Peel off the outer membrane, slice the kidney in half, and use kitchen shears to snip out the white fatty core and veins.
Lamb kidney is the closest substitute. Beef or veal kidneys can also be used, though they are larger and may have a stronger flavor.
Yes, like most organ meats, mutton kidney is very high in cholesterol, containing about 450mg per 100g serving.
This is common in organ meats. Soaking them in milk or salted water for an hour before cooking can help neutralize strong flavors.
Common dishes include Gurda Masala (Indian spiced kidney), Steak and Kidney Pie (British), and Devilled Kidneys.
It is nutrient-dense, providing massive amounts of B12 and iron, but should be eaten in moderation due to high cholesterol and purine levels.
mutton 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.
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