Lamb kidneys in Uighur
Composition / ingredients
2
servings:
Cooking method
Wash the kidneys, remove the film, ureters. We cut each kidney in half, turn it over - and again in half. Quarters are obtained. On each quarter we make incisions across and along. The incisions should be deep, but not through.
Pour vegetable oil into a wok frying pan, heat over high heat and fry the kidneys for 2 minutes. Then add salt, soy sauce, cumin, ground red pepper. Chop the garlic and also add to the kidneys.
Fry for 4 more minutes and the dish is ready.
We serve hot on the table and eat with pleasure!
The 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
