A classic, intensely aromatic offal dish made by soaking lamb kidney in vinegar water and then sautéing it in a pan with onion and cumin. Proper cleaning and a short cooking time minimize the risk of the kidney being tough or overly pungent.
Slice the kidneys into thin membranes and soak them in vinegar water for 15 minutes; this removes most of the smell.
Remove the kidneys from the vinegar water, rinse thoroughly with plenty of water, and drain.
In vegetable oil, sauté the onions sliced into half-moons until they turn pink.
Add the drained kidneys to the pan and sauté over high heat for 6-7 minutes; sprinkle with cumin, black pepper, and salt, then serve.
Important: Be sure to soak and rinse the kidneys in vinegar water before sautéing, this step significantly reduces their odor. Caution: long cooking hardens the kidney, cook it briefly over high heat.
If you cut the kidneys very thin, the soaking time in vinegar water shortens and cooking finishes faster.
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