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Kili iyo Bariis La Gaduudiyay
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âSoaking the kidneys in milk for 30 minutes before cooking can help reduce any strong odor.
- âEnsure the kidneys are cooked until very tender to avoid a chewy texture.
- âAdjust the amount of spices in the rice and stew to your personal preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.