This stew is made by baking lamb kidneys in a tomato and pepper sauce. Slow cooking gives them a tender texture, unlike quick pan-frying. Soaking the kidneys in vinegar water beforehand is the key step for reducing their strong odor.
Soak the chopped kidneys in vinegar water for 20 minutes, then rinse them several times. This step greatly reduces their characteristic odor.
Cook the onion in olive oil until translucent. Add the paste, then add the sliced tomato and pepper and saute for a few minutes.
Place the rinsed kidneys in a baking dish. Pour the vegetable mixture over them and add the salt and black pepper.
Cover the baking dish and bake in a preheated 200°C / 390°F oven for 30 minutes.
Wear gloves when handling the kidneys in vinegar water to keep the odor from lingering on your hands. Remember that the handles of the baking dish will be very hot when you remove it from the oven.
Sirke bulamadığım için limon suyuyla bekletmeyi denedim, koku yine de büyük ölçüde azaldı ama sirkeye göre biraz daha hafif kaldı. Süreyi 20 dakikadan 25 dakikaya çıkarınca sonuç daha iyi oldu.
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