Kili iyo Bariis La Gaduudiyay

Name: Kili iyo Bariis La Gaduudiyay
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 4
Cuisine: Somalia
Ingredients: 500 g Lamb kidneys (trimmed, halved or quartered); 2 cups Basmati rice; 1 large Onion (finely chopped); 4 cloves Garlic (minced); 1 tablespoon Ginger (freshly grated); 2 medium Tomatoes (diced); 2 tablespoons Tomato paste; 3 tablespoons Vegetable oil; 1 piece Cinnamon stick; 4 whole Cloves; 4 whole Cardamom pods; 1 teaspoon Cumin seeds; 1 teaspoon Coriander powder; 0.5 teaspoon Turmeric powder; 3 cups Water or broth; 1 teaspoon Salt (or to taste); 0.5 teaspoon Black pepper (freshly ground, or to taste); 0.25 cup Fresh cilantro (chopped, for garnish)

Braised Kidneys with Spiced Rice

A hearty and flavorful Somali dish featuring tender braised lamb kidneys served alongside aromatic spiced rice. This dish highlights the use of offal, a common practice in Somali cuisine, and is often enjoyed for breakfast or as a substantial meal.

준비 시간25 minutes

조리 시간1 hour 30 minutes

총 시간1 hour 55 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Rinse the lamb kidneys thoroughly under cold water. Trim any excess fat or membrane. Halve or quarter them into bite-sized pieces.
2
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the prepared lamb kidneys and sear them for about 2-3 minutes per side until browned. Remove the kidneys from the pot and set aside.
3
Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
4
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
5
Stir in the diced tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
6
Add the cinnamon stick, cloves, cardamom pods, cumin seeds, coriander powder, and turmeric powder to the pot. Stir well to combine with the tomato mixture.
7
Return the seared lamb kidneys to the pot. Pour in the water or broth, ensuring the kidneys are mostly submerged. Season with salt and black pepper.
8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the kidneys are very tender. Stir occasionally and add more liquid if needed.
9
While the kidneys are braising, prepare the spiced rice. Rinse the basmati rice under cold water until the water runs clear. Drain well.
10
In a separate pot, combine the rinsed rice with 2.5 cups of water (or follow package instructions for rice-to-water ratio). Add a pinch of salt.
11
Bring the rice to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked. Let it rest, covered, for 5-10 minutes off the heat.
12
Once the kidneys are tender, remove the whole spices (cinnamon stick, cloves, cardamom pods) if desired. Taste and adjust seasoning for salt and pepper.
13
To serve, spoon the spiced rice onto plates and top generously with the braised lamb kidneys and their sauce. Garnish with fresh chopped cilantro.

요리 기록 추적

💡 전문가 팁

✓Soaking the kidneys in milk for 30 minutes before cooking can help reduce any strong odor.
✓Ensure the kidneys are cooked until very tender to avoid a chewy texture.
✓Adjust the amount of spices in the rice and stew to your personal preference.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add other vegetables like potatoes or carrots to the kidney stew for a more complete meal.
For a spicier dish, add a chopped chili pepper along with the tomatoes.
Serve with canjeero (Somali flatbread) instead of rice.