John Myers
Ingredients for 2 servings:
- 6 lamb kidney(s)
- 2 onions
- 2 chili peppers, cut into thin strips
- 1 tsp cumin
- 1 tsp coriander powder
- 3 tbsp soy sauce
- 50 ml vegetable oil
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 5 minutes; Total time approx. 10 hours 15 minutes
spicy appetizer from Central Asia
The most famous dish of Uyghur cuisine is lagman. Spicy lamb kidneys are also regularly eaten. Soak the lamb kidneys in water for at least ten hours, changing the water as often as possible. Remove the skin around the kidneys, quarter them lengthwise, and remove all hard parts (urethra and branches). Pat dry and make diamond-shaped cuts on the outside of the kidney quarters, about one centimeter apart. Heat the oil in a wok until very hot and fry the kidneys, stirring constantly. After about a minute, add salt, cumin, coriander powder, soy sauce, chili strips, and quartered onions. After a total of three or four minutes, everything is ready. Serve immediately and sprinkle with freshly ground black pepper.
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