A staple of Balkan offal kitchens, this stew braises lamb kidneys with onion, pepper and tomato under pressure until tender. Cumin and bay leaf give the sauce real depth.
Soak the cubed lamb kidney in vinegared water for 15 minutes, then rinse thoroughly under running water and drain.
Heat the olive oil in the pressure cooker and sauté the onion and red bell pepper until softened.
Add the drained kidney and sauté briefly, then stir in the grated tomato, cumin, bay leaf, salt and black pepper. Close the lid and cook for 20 minutes once it reaches pressure.
Always soak and rinse the kidneys in vinegared water before cooking, or the stew can pick up a sharp smell. Allergens: this recipe contains no known allergens.
Sirkeli suda bekletme adımı gerçekten fark yaratıyor, keskin koku hiç kalmadı. Düdüklüde 20 dakika sonunda böbrek çatalla dağılacak kadar yumuşamıştı.
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