Beef kidneys are a quality offal that requires strong seasoning.
This is a flavorful dish that is very popular in Morocco. It is served as an appetizer alongside the main course or as a main dish, generally accompanied by bread or, alternatively, rice or pasta.
Ingredients :
– Kidneys
– 1 chopped onion
– Bouquet garni of parsley and coriander
– 2 cloves of chopped garlic
– 1 tsp of ginger
– 1 tsp sweet paprika
– 1 tsp of turmeric
– 1 tsp of cumin
– 1/2 tsp pepper
– 1 tsp ground coriander seeds
– 1/2 tsp hot paprika (or to taste)
– Salt
– A few cherry tomatoes (optional)
– Pitted olives
– Candied lemon peel See the recipe here
– Olive oil
In a sauté pan, cook the onion in olive oil over medium heat. Add the chopped kidneys and cook for one minute, then add the garlic and all the spices except the cumin. Cook for another minute, then add a little water. Add the bouquet garni and simmer, covered, over low heat until the kidneys are cooked and the sauce has reduced.
Before the end of cooking, add the cumin and a few cherry tomatoes.
Arrange on a serving platter decorated with olives and candied lemon peel.
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Yammy in my tummy