Serve with mashed potatoes.

　　

Ingredients

serves 6

　　6 calf’s kidneys or 12 lamb’s kidneys

　　2 onions, sliced

　　2–3 tablespoons vegetable oil or butter

　　2 cloves garlic, chopped

　　6 tomatoes, peeled and chopped

　　Salt and black pepper

　　

Step 1

Remove the outer skins of the kidneys (and the fat if they are enclosed in it). Cut lamb’s kidneys in half and calf ’s kidneys into walnut-sized pieces, and cut out as much of the fatty, gristly cores as possible.

　　

Step 2

In a large skillet, fry the onions in oil or butter until golden. Add the garlic and the kidneys, and sauté, turning them over, for 3–4 minutes, until lightly browned all over but still pink and juicy inside.

　　

Step 3

Remove the kidneys from the pan. Add the tomatoes, and season with salt and pepper. Cook gently for about 10–15 minutes. Return the kidneys to the pan and heat through before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf