1. Cut the beef kidneys in half lengthwise. Trim out any fat and membranes. Combine 1 tbsp (15 mL) salt and 4 cups (1 L) water in a medium pot. Add the kidneys and bring to a boil over high heat. Turn off the heat and let stand for 15 minutes. Drain and rinse under cool water, removing any scum. Clean out the pot and add 4 cups (1 L) fresh water. Return the kidneys and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer for about 1 hour or until the kidney is tender. Drain and rinse. (Make ahead: The kidneys can be prepared up to 1 day in advance. Cover and refrigerate.) 2. Slice the cooked kidney into ¼-inch (5 mm) pieces. Place in a bowl and add coriander, fenugreek, garam masala, turmeric, cayenne, 1 tbsp (15 mL) of the oil and lemon juice; stir to coat. Cover and refrigerate while preparing the remaining ingredients. 3. Heat remaining oil over medium-high heat in a large skillet. Add cumin and fennel; cook until they sizzle. Add onion, gingerroot, garlic and serrano pepper; cook, stirring, for 4 to 5 minutes or until the onion is translucent and starting to brown. Add the kidney mixture and stir to coat it with the onions and spices; stir in tomato. Reduce heat to low and cook, stirring frequently, for 8 to 10 minutes or until the sauce is thick (add a splash of water if the mixture starts to stick) and there is a small amount of sauce clinging to the kidneys. Season with salt to taste. Serve immediately, garnished with cilantro, if desired.

Pan-Fried Beef Kidney Masala

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Kidney