The secrets to a delicious kidney dish lie in cleaning the organs thoroughly and not overcooking them. They shouldn’t have any whiff of “barnyard”; if they do, I’ve heard that soaking them in milk will rid them of the pong, but it’s better to use well-cleaned kidneys in the first place.
Lamb kidneys have a much milder flavour than most other types. When you buy them, the vendor will often ask if you want them cleaned: if yours does, accept, with pleasure. If you can't find them at your regular market, go to a butcher that specialises in kosher or halal products.
Once all the ingredients have been prepared, this dish takes less than five minutes to cook. If you overcook the kidneys, they will be tough. Because kidneys (and other organ meats) are filling, this amount will serve more than the equivalent of another type of meat.
ncG1vNJzZmivp6x7tK%2FMqWWcp51ksLC7yqKloGeimrCqvMRoqqmhk656pMHMoqVmpJGir263yJ2lnrGjYsCqr8eumKdlo6nGrbGOmqmtoZOhsnB%2Fj3JvaWlo