Pig kidneys are ideal for this dish as they are reasonably substantial and easy to trim. The residual flavour is minimal compared to sheep kidneys.



Ingredients:
  • Pair of pig kidneys
  • 2 medium onions
  • 6 cloves of garlic
  • 2 cm piece of ginger
  • 1 ½ tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp commercial curry powder
  • ½ tsp of star anise powder
  • ½ teaspoon red chillie powder
  • ½ teaspoon of ground black pepper
  • 45 ml (3 Tbsp) of ghee or oil
  • Salt
  • Water 300 ml ( 1¼ cups)
Method:
  1. Dice the onions fairly finely.
  2. Peel the outer skins from the garlic and flatten the garlic with the broad side of a cleaver. Chop the splayed garlic roughly.
  3. Crush the ginger with a mortar and pestle.
  4. Slice the kidneys into 1 cm slices.
  5. Place the oil/ghee into a pot and heat the oil. When moderately hot add the cumin seeds and allow them to splutter.
  6. Add the diced onion and stir in the oil on a low-mod heat. Allow to cook just beyond translucency.
  7. Add the garlic and spices. Mix well in the pot. Add the crushed ginger. Then add the kidney. Increase the temperature to moderate. Stir the contents continuously until the kidneys blanch well and make sure they are well coated in the spice oil.
  8. Add the 300 ml of water and some salt. Mix well and bring to the boil. Reduce the temperature to a simmer. Allow to simmer for 15 minutes covered and then 5 minutes opened.
  9. Serve.