Masaledaar Gurde Kapure Recipe

Gurde Kapure: Masaledaar Gurde Kapure recipe makes a nice and spicy curry with mince, lamb, kidneys, and liver. It takes just about 20 minutes to prepare and is one of my personal favourites of offal recipes.

These offal recipes are nutritious, inexpensive and most of all delicious. In this recipe the sweetmeats used are Gurde that are the kidneys and kapure which are the testes of a goat.

It is a very easy to cook dish that is cooked with a heavy & spicy tomato sauce made with freshly roasted garam masala (mixed spices).

As a curry gurde kapoora is served mostly served at dinner with breads like naan or roti along with mint chutney. If you want to eat gurde kapoore as an evening spicy snack, just dry up the masala and you are good to go.

Masaledaar gurde kapure

Gurda kapoora are classified as offal. Offal are the entrails and internal organs of an animal used as food. These include the heart, liver, tongue, kidney, sweetbreads etc.

These organs are nutritious, inexpensive and most of all delicious. In this recipe the sweetmeats used are Gurde that are the kidneys and kapure which are the testes of a goat.

Apart from being considered as gourmet food in international cuisine, the offal or sweetbread are a warehouse of nutrition and taste. The term offal usually refers to the internal organs and entrails of a butchered animal.

There is no established etymology for sweetbread. It may be so since the organs are sweeter tasting while the bread may be a derivative of Old English brǣd (‘flesh’ or ‘meat’).

Offal has a much higher nutrition quotient since they are rich in minerals like sodium, phosphorous and iron. Offal also contains higher amounts of Vitamins A and C (especially liver and spleen).

The flip side is they contain purine from which uric acid derives so not suitable for people with a uric acid or gout problem.

Offal gets used as French Pates (Chicken Liver Pate) & European Sausages and really all over the world. Haggis is a favourite of the Britons.

In the Middle East & Other Islamic States, the goat testicles are considered to be aphrodisiacs and vitality enhancers.

A very accomplished Pakistani Foodie once told me that testicles were strictly for consumption by males only in yesteryears. What she didn’t say if this had changed in recent times.

Offal are used widely in the Indian Subcontinent, South East Asia & China as stir-fried dishes in various formats.

I present to you my really spicy recipe of Masaledaar Gurde Kapure (goat’s kidneys and testicles) which finds high favour in North India, especially with Punjabis as their favourite evening snack or for a dinner party.

Gurde Kapure Masala is a formidable, yet a super easy and yummy recipe that will surely blow your mind. Further,  gurde kapure masala is made with simple at-home ingredients and gets ready in just 15-20 minutes.

In ancient India, Vātsyāyana, in his text Kama Sutra, recommended eating goat or ram testicle mixed with milk and sugar to boost libido. The idea that eating testes may improve strength, libido, and potency still persists in some regions.

Yes, you read it right. I bet, you will surely love this. Read on for the magic.

As a snack – You’ll need to dry the masala on high heat when the gurde kapoore recipe is all done. Serve it as it is garnished with some coriander leaves.

As a main meal curry – The main dish can be served as a curry with a thick gravy. Pair this with a bread like Naan, Roti or Paratha. To make it go with rice, you may make the gravy a bit thinner so that it coats the rice nicely.

In Pakistan, goat testicles and kidneys are mashed up and cooked on a Tava. The dish is called Gurda Kapoora. In Lahore, the dish is called Kata kat.

Masaledaar gurde kapure

Gurde Kapure: Masaledaar Gurde Kapure recipe makes a nice and spicy curry with mince, lamb, kidneys, and liver. It takes just about 20 minutes to prepare and is one of my personal favourites of offal recipes.

It is a very easy to cook dish that is cooked with a heavy & spicy tomato sauce made with freshly roasted garam masala (mixed spices).

As a curry gurde kapoora is served mostly served at dinner with breads like naan or roti along with mint chutney. If you want to eat gurde kapoore as an evening spicy snack, just dry up the masala and you are good to go.