Kidney kabab from An Invitation to Indian Cooking (page 136) by Madhur Jaffrey

  • ground cinnamon
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • mace
  • dry mustard
  • nutmeg
  • onions
  • tomato paste
  • turmeric
  • yogurt
  • garam masala
  • ground cloves
  • lamb kidneys

  • EYB Comments

    Requires marinating for 4-24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for 4-24 hours.

  • mcvl on December 25, 2018

    I made this for Christmas dinner -- used the yogurt mixture as a sauce rather than a marinade, and cooked the kidneys halved rather than cubed. I might decide to make this my regular Christmas dinner. Now that my husband has turned vegan, I am free to establish whatever traditions I like for myself.

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