Gurday Kapooray:
Make Gurday Kapooray, a traditional Pakistani delicacy, with this step-by-step recipe using spices, onions, and yogurt for a rich, flavorful dish.
📌 Overview
* Prep Time: 20 minutes
* Cook Time: 40 minutes
* Total Time: 1 hour
* Yield: Serves 4
🧾 Ingredients of Gurday Kapooray:
🔸 Meat:
* 500g goat Gurday
* 250g goat kapooray
* 2 tbsp lemon juice or vinegar (for soaking)
* Water for rinsing
🔸 For Cooking:
* 3–4 tbsp oil or ghee
* 2 medium onions, finely sliced
* 1 tbsp ginger-garlic paste
* 2 tomatoes, finely chopped or pureed
* 2–3 green chilies, sliced
* 1 tsp cumin seeds
* 1 tsp red chili powder
* ½ tsp turmeric powder
* 1 tsp coriander powder
* 1 tsp garam masala
* Salt to taste
* Fresh coriander for garnish
* Julienned ginger (optional)
👨🍳 Step-by-Step Instructions Gurday kapooray
🔹 Step 1: Clean the Meat
1. Cold water is used to thoroughly rinse the kidneys and testicles.
2. Use a knife to remove the thin membrane from the testicles.
3. Cut kidneys and testicles into small bite-size pieces.
4. Soak in a bowl of water with lemon juice or vinegar for 10–15 minutes to reduce any odor.
5. Drain after rinsing two or three times with fresh water.
🔹 Step 2: Sauté the Base
1. In a deep skillet or basket, heat the oil/ghee over medium heat.
2. Crackle the cumin seeds after adding them.
3. Cook the sliced onions until they turn golden brown.
4. Sauté the ginger-garlic paste for one to two minutes, or until it becomes fragrant.
🔹 Step 3: Include the spices and tomatoes
1. Chopped tomatoes Cooked until they are soft & the oil separates, about 5 to 7 minutes.
2. Add the red chili powder, coriander powder, turmeric, and salt. Mix well.
3. Cook the masala until it’s fully mixed and thick.
🔹Step 4: Prepare Kapooray and Gurday.
1. Include the Gurday and Kapooray in the masala.
2. Cook on high heat for 4–5 minutes, stirring continuously to remove any remaining moisture.
3. Cover, lower the heat to medium, and simmer for 20 to 25 minutes, stirring now and then.
4. You may add a few tablespoons of water if needed to prevent sticking.
🔹 Step 5: Finish & Garnish
1. Once the meat is tender and the oil starts to separate, sprinkle garam masala and sliced green chilies.
2. Uncovered Cooked for another 5 to 7 minutes to intensify the taste.
3. Garnish with chopped coriander and julienned ginger if desired.
🔹 Serving Suggestions
Serve Gurday Kapooray hot with:
* Fresh tandoori naan
* Roghni paratha
* Raita or chutney on the side
* Optional: Squeeze of lemon for brightness
✅ Tips for Best Results
* Use fresh offal and clean thoroughly.
* Cooking on medium-low heat ensures the meat turns soft and flavorful.
* Avoid overcooking at high heat, especially for kapooray, to prevent a rubbery texture.
* Add a splash of vinegar or lemon juice near the end for a tangy lift
