Kidney Stew

Ingredients

• 12 whole Mutton kidneys, cleaned and quartered (Lamb kidneys can be substituted)
• 1 teaspoon Salt (For marinating)
• 0.5 teaspoon Black pepper, ground (For marinating)
• 2 tablespoons Onion juice (Grated onion squeezed through cheesecloth)
• 1 tablespoon Ginger juice (Fresh ginger grated and squeezed)
• 1 tablespoon Garlic juice (Crushed garlic squeezed through cheesecloth)
• 3 tablespoons Ghee or lard (Butter or oil can be substituted)
• 0.5 clove Garlic clove, whole
• 8 large Large onions, each sliced into 8 wedges (Yellow or white onions work best)
• 2 cups Hot stock (Beef or chicken stock, heated)

Instructions

1. 1Steep the mutton kidneys in lukewarm water for a few minutes. Remove the white membrane or skin that becomes visible. Cut each kidney into halves or quarters.
2. 2Wash the prepared kidneys in three or four changes of cold water to remove any impurities and strong flavors. Drain well.
3. 3Place the washed kidneys in a bowl and add salt, black pepper, onion juice, ginger juice, and garlic juice. Mix well to coat all pieces. Allow to marinate for as long as possible, at least 30 minutes or up to 2 hours in the refrigerator.
4. 4Heat the ghee or lard in a deep frying pan or wide pot over medium-high heat until shimmering.
5. 5Add the marinated kidneys along with all the marinade juices to the hot ghee. Add the half clove of garlic. Stir briefly to coat the kidneys in the fat.
6. 6Separate the onion slices into individual pieces and arrange them in an even layer over the kidneys, covering the entire surface of the pan completely.
7. 7Pour the hot stock over the onions, ensuring all onions are submerged. Bring to a gentle boil, then reduce heat to low. Cover and simmer gently until the onions have completely dissolved into a thick sauce, about 45-60 minutes. Stir occasionally.
8. 8Once the onions have melted into the sauce and the kidneys are tender, remove from heat. Serve immediately while hot with rice or bread.