This practical Uzbek home-style stew is made by briefly preboiling lamb kidneys, then cooking them with tomatoes and spices in a pressure cooker. The tomato sauce mellows the kidneys’ strong flavor.
Cut the kidneys into cubes, boil them in water for 5 minutes, and drain. This reduces their strong smell.
Cook the onion in olive oil until golden, then add the crushed garlic and grated tomato.
Add the boiled kidneys, tomato paste, cumin, red pepper flakes, salt, black pepper, and water. Lock the pressure cooker lid.
Cook over low heat for 15 minutes from when the cooker begins to hiss, then let the pressure release naturally.
Do not cook the kidneys without preboiling them first, or their strong smell will carry into the sauce. Be sure to discard the preboiling water; do not use it in the dish.
Kimyonlu domates sosu böbreğe çok yakıştı, düdüklüde kısa sürede yumuşacık oldu, ailece afiyetle yedik.
Böbrekleri ön haşlamadan direkt tencereye attım, keskin kokusu yemeğe sindi ve pek yiyemedik; tarifte belirtilen 5 dakikalık ön haşlama adımını atlamamak gerekiyormuş, ikinci denemede uyguladım ve sorun kalmadı.
Haklısınız, o 5 dakikalık ön haşlama böbreğin keskin kokusunu gideren en kritik adım; atlarsanız yahni ne kadar baharatlanırsa baharatlansın koku geçmiyor.
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