John Myers
Ingredients for 2 servings:
- 1 large pork kidney(s)
- 1 m.-large onion(s), red
- 2 cloves garlic
- 1 tbsp flour
- Soup vegetables, such as carrots, celery, etc.
- salt and pepper
- some spice paste, Eiwa (Turkish spicy paste)
- Meat broth or vegetable broth
- 1 small jar of capers, or a pickled cucumber
- Oil (rapeseed oil) for frying
- 1 pinch(s) of sugar
- curry
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a pan dish
Remove the white part from the freshly purchased kidney (or more than that), rinse, pat dry, and cut into 1.5 to 2 cm thick slices. Add the oil to the pan and heat. Then add the floured, salted, and peppered pieces to the hot oil and fry briefly on both sides. Remove from the pan and set aside. Sauté the cleaned and finely chopped vegetables and add the sliced onion. Finally, add the garlic to the sauté so it doesn’t burn. Deglaze with broth and add the kidneys again. Season the mixture with curry and egg whites, bring to a boil, and then simmer on low heat for about 10-15 minutes. Add the capers and finely chopped pickled cucumber beforehand. Don’t forget the pinch of sugar. This main course goes just as well with bread as it does with any other side dish.
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