Sweet and sour lamb kidneys

Sweet and sour lamb kidneys

Janjeci bubrezi na kiselo

By
From
Dalmatia
Serves
4

My mother is the master when it comes to preparing this dish and, as a child, it was one of my favourite things to eat. In Dalmatia, this is a popular way of preparing offal. Usually lamb offal is used for this dish. Polenta is always served with it, but mashed potato will do just as well.

Ingredients

Quantity Ingredient
5 garlic cloves
100ml extra virgin olive oil
3 large brown onion, thinly sliced
600 grams lamb kidney fat, washed and cleaned
2 tablespoons tomato paste
200ml white wine
100ml prošek (dalmatian fortified wine)
or port
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons fresh flat-leaf parsley, chopped
sea salt
freshly ground black pepper

Method

  1. Heat the olive oil in a saucepan over high heat and sauté the garlic for few seconds, then add the onion and sauté for 10–15 minutes until translucent and golden brown. Add the whole kidneys, season well with salt and pepper and sauté for another 10 minutes.
  2. Add the tomato paste and sauté for another minute or two. Add the wine and prošek, cover and cook on low heat for about an hour – the sauce should thicken and reduce.
  3. In a small bowl, dissolve the sugar in the vinegar then add this mixture to the kidneys. Simmer, uncovered, for another 10 minutes. The sauce should be thick – if it’s runny, cook it a little longer. Sprinkle with the chopped parsley and serve.
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