A classic, robustly flavored offal dish made by soaking lamb kidneys in vinegar water, then sautéing them with onions and cumin. Proper cleaning and a short cooking time help keep the kidneys from becoming tough or developing a strong odor.
Cut the kidneys into small dice and soak them in vinegar water for 15 minutes; this removes much of their odor.
Remove the kidneys from the vinegar water, rinse them well with plenty of water, and drain.
Sauté the half-moon-sliced onions in cooking oil until softened and lightly golden.
Add the drained kidneys to the skillet and sauté over high heat for 6–7 minutes. Sprinkle with the cumin, black pepper, and salt, then serve.
Important: Soak the kidneys in vinegar water and rinse them before sautéing; this significantly reduces their odor. Note: Long cooking makes kidneys tough, so cook them briefly over high heat.
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