Lamb kidneys how to cook? Step by step recipe with photo

Experts say that among all the known offal, lamb kidneys deserve special attention. How to cook them in order to better emphasize the pleasant taste of tender meat, to preserve the rich complex of vitamins and other useful substances that it contains? Each housewife has an answer to this question. After all, this product can be prepared in a variety of ways: it can be cooked, stewed and even fried. For example, it’s worth considering some pretty interesting options.

Dish of Uyghur cuisine

The eastern peoples meat dishes occupy most of the national cuisine. And in the course is absolutely everything, including tripe. It is from these seemingly unattractive products that they create real miracles. Take, for example, ordinary lamb kidneys. How to cook them quickly and tasty, can tell the Uyghur masters. In their opinion, this most valuable by-product does not need to be soaked, subjected to complex preliminary processing.

To cook a traditional Uygur food, a minimal set of products is required. These are fresh lamb kidneys, garlic, onions, soy sauce, ground red pepper, salt, vegetable oil and zira. The cooking method is extremely simple:

1. First you need to take 3-4 mutton kidneys. How to cook such meat? This is the secret of the Uighurs. First, each kidney must be cut in half, and then separate the fat from it and cut off the ureters.
2. After that, on the cleaned pieces with a sharp knife, it is necessary to make notches, not completely cutting the surface first along and then across. This will enable the product to cook much faster.
3. Instead of a frying pan, it’s better to use a Chinese wok. It must be put on fire and well heated.
4. Then add a little oil and wait until it warms up a lot.
5. Put the kidneys in boiling fat. Fry them for 2-3 minutes, constantly shaking the wok.
6. Add all the seasonings one at a time, and then add chopped onion and garlic.

After 5 minutes, the finished dish can be laid out on a plate. During frying, the kidneys curl up and, due to incisions, become like little hedgehogs. They have a delicate taste with a pleasant crisp.

Strength of habit

European nations rarely use lamb kidneys. How to cook such products? In most cases, they are treated the same as with pork or beef kidneys. The first thing they must be steeped. This procedure is considered mandatory to get rid of a possible specific smell. It should be noted that its intensity depends on the age and type of a particular animal. The most "fragrant" are kidneys taken from an adult animal. It is customary to fill them three times with cold water and maintain in this position each time for at least two hours.

To speed up the process, multiple boiling is sometimes used. After boiling, the liquid is drained and replaced with a new one. This should not be done more than two times, as the meat will become dense and tasteless. The buds of a young ram have a faint odor. They can be subjected to minimal processing. To do this, simply rinse the product well under running water. After that, you can immediately start cooking.

Breaded kidney

Today, in grocery stores, you can often find lamb kidneys. How to cook this product deliciously without special equipment and skills? In this case, you can simply fry them using an ordinary frying pan. There is an interesting recipe for which the following ingredients will be needed: for 300 grams of mutton kidneys there is 1 onion, 3 cloves of garlic, a little salt, 100 grams of celery root, 1 tablespoon of flour and brandy, a pod of red chili and 35 grams of vegetable oil.

The whole process consists of several stages:

• First, the kidneys must be cut in half, cleaned of grease and films. After this, the veins should be carefully removed, and the remaining meat should be washed and soaked in cold water for half an hour.
• During this time, you can chop the vegetables: chop the onion in half rings, celery with straws, and chop the garlic and pepper finely.
• Put the cut mutton fat in a heated pan and fry in it for 1-2 minutes celery with onions.
• Kidneys to pan in flour and add to fried vegetables.
• After 4 minutes, add all remaining ingredients and simmer until the liquid in the pan has completely evaporated.

It is better to eat such a delicacy hot and even without a side dish.

Buds with mushrooms

Sheep buds differ little from similar offal of other animals. Therefore, it is not necessary for them to use any special processing methods. In addition, they combine very well with a wide variety of products. To make mutton kidneys deliciously, you can take almost any recipe for cooking.

The original dish is obtained, which includes: 6 kidneys of a young lamb, a glass of milk, salt, 200 grams of sour cream, 4 cloves of garlic, 100 grams of butter, a bunch of parsley, half a glass of white wine and a little black pepper. In this case, the cooking method is as follows:

1. The kidneys need to be washed, cut lengthwise into two parts and soaked in milk for 3 hours.
2. Wash the mushrooms, peel and cut into arbitrary pieces.
3. Fry the prepared kidneys in butter for 2 minutes on each side.
4. In another pan, also process the garlic in oil. Then add mushrooms with wine to it and stain the products together for 5 minutes.
5. Combine the contents of both pans. After that, you need to enter the remaining ingredients and let the products stew for another 5-6 minutes.

The finished dish has an original taste and does not need to be supplemented at all. You can eat it simply with brown bread.

Italian soup "Carcerato"

In Europe, too, they know how to cook offal. For example, Italians use fresh mutton kidneys for their famous Carcerato. A step-by-step recipe for making such a soup will help you get acquainted with the local national cuisine. To work, you need to take: 0.5 kilograms of beef fillet, 200 grams of blood sausage, kilogram of mutton kidneys, 300 g of rye bread, a couple of liters of water, 150 g of fat, 4 cloves of garlic, salt, 200 g of carrots, ground pepper, 50 milliliters of oil olive and 100 g parmesan cheese.

Cooking a meal is easy:

• The first step is to soak the kidneys for several hours.
• Lard randomly cut into small pieces.
• Pour oil into a preheated pan. Then add lard to it and fry it until crispy cracklings form.
• Finely chop the onion and carrot and add to the boiling fat.
• Finely chop all meat products, put in a pan and fry with vegetables until the moisture has completely evaporated.
• Add water and add remaining seasoning. After that, the fire can be reduced and the contents cooked until the meat is fully cooked.
• At the bottom of each plate put a piece of bread, and then pour the finished soup on top and sprinkle everything with cheese.

The dish turns out very fragrant and incredibly tasty.

Kidneys with vegetables

The main secret to cooking kidneys is minimal heat treatment. Only in this way can the conversion of this delicate product into hard rubber be avoided. There is an interesting option when at the same time preparing meat, various vegetables and mutton kidneys. The recipe with a photo in this case will help to visually monitor the process of cooking at each stage. Of the products you need to work: 300 grams of lean pork, 70 g of fresh bacon, 4 lamb kidneys, 150 g of onions and tomatoes, 200 g of carrots, half a lemon, 100 g of sweet pepper, 3 tablespoons of vegetable oil, a little salt, ground mixture peppers and greens (parsley, dill, green onions).

You need to cook the dish in a certain sequence:

1. First, meat and fat should be cut into thin strips.
2. The kidneys soaked in water should be freed from fat and cut out unnecessary ducts.
3. Cut carrots into strips or slices, and onions in half rings.
4. Heat oil in a pan and put meat, lard, onions and carrots in it. Products with constant stirring must be fried for 7 minutes.
5. Add a third glass of water and simmer them a couple of minutes.
6. Put the kidneys in a frying pan, salt the dish, pepper, mix well and simmer another 8 minutes.
7. Add chopped peppers and tomatoes into rings or large slices.
8. After 5 minutes, the finished dish can be removed from the heat. Everything is simple and fast.

The contents of the pan should be transferred to a plate, pour it with lemon juice and sprinkle with chopped herbs. The appearance of such a dish is already appetizing in the photograph.