Persian lamb Kidneys with Tomato Sauce

Lamb kidneys ( Gholveh) is a juicy,  very simple and inexpensive dish with tomato sauce that is prepared quickly.



5 lamb kidneys
2 onions. Finely chopped
3 tomatoes, diced
2 Tbsp. tomato paste
3 potatoes, cut into the small cubes
Salt and pepper to taste
1 Tsp. turmeric
1 Tbsp. flour
Butter or Oil

Wash lamb kidneys, and cut into half. Slightly coat in the flour. Heat the oil in the pan, and fry each side for 2-3 minutes. Set aside.
Heat the oil in a pan and fry diced onions until slightly translucent.

Then, in a bowl with tomato paste, add salt- pepper, turmeric and 150 ml. water. Blend together. Pour tomato sauce and fried onions over the fried kidneys. Let it to cook for 5 minutes. Then add diced tomatoes. Cover the pan, and allow to cook over low flame for 10 minutes or until liquid is absorbed.

Meanwhile, fry chopped potatoes in the oil, add some salt and turmeric. Stirring occasionally until fried.
Serve the kidneys with fried potatoes and salad.





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