Offal
A classic offal dish in Balkan restaurants, this stew cooks lamb kidneys with onion, red pepper and tomato in a pressure cooker until tender. Cumin and bay leaves add depth of flavor.
Soak the diced lamb kidneys in water with vinegar for 15 minutes, then rinse them well with plenty of water and drain.
Heat the olive oil in a pressure cooker. Sauté the onion and red bell pepper until softened.
Add the drained kidneys to the cooker and sauté for a few minutes. Add the grated tomato, cumin, bay leaf, salt and black pepper. Close the lid and cook for 20 minutes once it comes to a boil.
Soak the kidneys in water with vinegar before cooking, then rinse them well; otherwise, a strong smell may carry into the stew. Allergen note: no known allergens are listed for this recipe.
Sirkeli suda bekletme adımı gerçekten fark yaratıyor, keskin koku hiç kalmadı. Düdüklüde 20 dakika sonunda böbrek çatalla dağılacak kadar yumuşamıştı.
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