This Jordanian-style spiced dish is made by cleaning beef kidney, then pressure-cooking it with garlic and cumin. Changing the water one time after the first boil helps reduce the kidney’s strong aroma.
Boil the chopped kidney in boiling water for 5 minutes, then drain it. Change the water and boil it again.
Cook the boiled kidney with the onion, garlic, and cumin in a pressure cooker over medium heat for 15 minutes.
Release the pressure slowly and serve hot.
Drain the kidney after its first boil and cook it again in fresh water; a single boil may leave its strong aroma. Release the pressure slowly, since a rapid release can break up the meat.
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