Ingredients with Measurements:
- 1 pound of lamb kidneys, cleaned and sliced
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 red chilies, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of brown sugar
- Salt and pepper, to taste
- 1/4 cup of water
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet or frying pan
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Add the sliced lamb kidneys to the skillet and cook until browned, about 5 minutes.
4. Add the chopped red chilies, ground cumin, smoked paprika, and dried oregano to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add the tomato paste, Worcestershire sauce, brown sugar, salt, and pepper to the skillet and stir to combine.
6. Pour in the water and stir to combine.
7. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened and the kidneys are cooked through.
8. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the onions, garlic, and kidneys
- Low heat for simmering the sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 250
- Fat per serving: 14g
- Protein per serving: 22g
- Carbohydrates per serving: 8g
- Fiber per serving: 2g
Substitutions for ingredients:
- Beef or pork kidneys can be used instead of lamb kidneys
- Red bell peppers can be used instead of red chilies
- Honey or maple syrup can be used instead of brown sugar
Variations:
- Add a can of diced tomatoes to the skillet for a more tomato-based sauce
- Serve the kidneys over rice or with tortillas for a more filling meal
Tips and tricks:
- Make sure to clean the kidneys thoroughly before cooking to remove any excess fat or membrane
- If the sauce is too thick, add more water to thin it out
- Adjust the amount of red chilies to your desired level of spiciness
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through
Presentation ideas:
- Serve the kidneys in a shallow bowl or on a plate, garnished with fresh cilantro
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a side of Mexican rice or black beans for a complete meal
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the kidneys are tough, they may not have been cooked long enough. Simmer for an additional 5-10 minutes until tender.
Food safety advice:
- Make sure to clean the kidneys thoroughly before cooking to avoid any contamination.
Food history:
- Devilled kidneys are a traditional British dish that dates back to the 18th century. This recipe adds a Mexican twist to the classic dish.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve hot as a main dish
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Region: Mexican