Uyghur-Style Lamb Kidneys
A knockout hot appetizer for any gathering. Uyghur-style lamb kidneys in a spicy sauce — original and delicious! Cooked this way, the kidneys end up looking like little pinecones, and the juices they release, together with the soy sauce and spices, give the dish a savory, spicy kick. What can I say — you've just got to try it!
sona
Recipe author
Uyghur-Style Lamb Kidneys
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 %
10 g
Fats 32 %
12 g
Carbohydrates 42 %
16 g
158 kcal
GI:
100
/
0
/
0
- Rinse the kidneys and remove the membrane and any tubes. Cut each kidney in half, turn it, and cut in half again to get quarters. Score each quarter with crosswise and lengthwise cuts — deep, but not all the way through. Pour the vegetable oil into a wok, heat it over high heat, and fry the kidneys for 2 minutes. Then add the salt, soy sauce, cumin, and ground red pepper. Chop the garlic and add it too. Fry for another 4 minutes, and the dish is done. Serve hot and enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Lamb kidneys - 77 kcal/100g
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Related and additional categories:
- Fast and tasty
- Kitchen utensils
- National cuisine
- Second course
- Meat and meat products
- Semi-finished products
- Spices seasonings spices
- Fats and oils
- Garlic
- Pepper
- Salt
- Wok
- Vegetable oil
- Frying
- In a frying pan
- The second is fast and delicious
- Dishes in 30 minutes
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- No eggs
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