Description
Hi all. Kidney turned out to be an interesting object of study in terms of preparing them in different ways. But revealed a significant drawback — the smell. Although if you had properly carried out the slaughter of the lamb, followed by some manipulation of the intimate persuasion, that it should not be. Themselves properly cooked kidneys very tender and tasty product. And we now try to verify. All as always is simple and elementary.
Ingredients
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Kidney
800 g
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Mint
50 g
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Ginger
100 g
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Lemon
1 piece
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Water, carbonated
500 ml
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Vegetable oil
250 ml
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Red onion
3 piece
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Vinegar
50 ml
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Zira
0.5 tsp
Cooking
800 gr. lamb kidneys. Try to take medium-sized bodies.
Remove all the fat from the film, carefully cut out all the ducts. Well my in running water.
Finely grind 50 grams. fresh mint.
Grate 100 grams. ginger root.
Squeeze the juice from one lemon.
Mix well the mint, ginger and lemon juice.
Add the mixture to the kidneys, mix well.
Kidney pour 500 ml of sparkling water. And leave for 2 hours. You can cover the lid.
Clean onions.
His finely shinkuem semicircles, add 50 ml of wine vinegar. I have a home.
Add in onion 0.5 tsp. of ground cumin and mix well. Leave for 2 hours.
It took 2 hours, wash the buds from the silo. As you can see they changed the color.
Fry the kidneys in 250 ml. of vegetable oil over high heat in portions for 2-3 minutes. Constantly stir.
Stir-fried kidney with pickled onions and crisp taste.
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