Ingredients

• 600 g lamb kidneys
• 2 piece large onions
• 2 piece red bell peppers
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 3 clove garlic cloves
• 250 ml hot water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 bunch fresh parsley

Instructions

1. Prepare the kidneys

   Clean the lamb kidneys thoroughly under cold running water, removing any membrane and fat. Cut each kidney in half lengthwise and remove the white core completely. Slice into 2cm pieces. Rinse again under cold water for 2-3 minutes until water runs clear. Pat completely dry with paper towels. Do not skip this cleaning step as it removes any strong odors.

2. Prepare vegetables

   Slice the onions into half-moon shapes about 5mm thick. Cut the red bell peppers into strips about 1cm wide. Mince the garlic cloves finely. Chop the fresh parsley roughly and set aside. Do not cut vegetables too small as they will overcook and become mushy.

3. Sauté the kidneys

   Heat 2 tbsp olive oil in a large pan over high heat for 1 minute until very hot. Add the kidney pieces and cook for 3-4 minutes, stirring frequently until they turn golden brown on all sides. The kidneys should sizzle immediately when added. Do not overcrowd the pan or they will steam instead of browning.

4. Cook the vegetables

   Add remaining 2 tbsp olive oil to the same pan over medium heat. Add sliced onions and cook for 5-6 minutes until they become soft and translucent. Add bell peppers and continue cooking for 4-5 minutes until peppers are slightly softened but still have some bite. Do not let the vegetables burn or become too soft.

5. Add aromatics

   Add minced garlic and cook over medium heat for 30 seconds until fragrant. Stir in tomato paste and cook for 1-2 minutes until the paste darkens slightly and becomes aromatic. The paste should coat the vegetables evenly. Do not let the garlic burn as it will become bitter.

6. Season and simmer

   Return the browned kidneys to the pan and add salt, black pepper, and paprika. Stir everything together for 1 minute over medium heat. Add hot water and bring to a gentle simmer. Reduce heat to low and simmer for 8-10 minutes until the sauce thickens slightly and kidneys are tender. Do not boil vigorously as this will toughen the kidneys.

7. Finish and serve

   Remove from heat and stir in chopped fresh parsley. Let the dish rest for 2-3 minutes to allow flavors to meld. Taste and adjust seasoning if needed. The sauce should be rich and coat the kidneys lightly. Do not add parsley too early as it will lose its bright color and fresh flavor.

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