Kidney Tagine (Klawi)

Kidney Tagine (Klawi)

Lamb kidneys simmer in a cumin-scented tomato sauce until tender and deeply savory.

Total 1 hr 20 min Makes 4 servings Calories 265/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Red meat

This North African-style tagine trims and briefly brines lamb kidneys to mellow their flavor before braising them in a spiced tomato and onion sauce. Cumin, paprika, and preserved lemon give the sauce a tangy, earthy depth, making it a hearty dish served with crusty bread for sopping up the juices.

Ingredients

  • 1 1/2 pounds lamb kidneys, trimmed of fat and membrane, halved
  • 2 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1 preserved lemon, pulp removed, rind chopped
  • 1 cup water
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Trim the kidneys of any remaining fat and silverskin, halve lengthwise, and cut out the white core. Place in a bowl, cover with cold water and the vinegar, and soak for 15 minutes to mellow their flavor.

  2. Drain the kidneys and rinse thoroughly under cold water, then pat dry with paper towels.

  3. Heat the olive oil in a 9-inch skillet or tagine base over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.

  4. Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

  5. Stir in the diced tomatoes, cumin, paprika, coriander, cayenne, and ginger. Cook, stirring, until the tomatoes break down slightly, about 3 minutes.

  6. Add the kidneys to the skillet and stir to coat in the sauce. Cook for 2 minutes to sear the surfaces.

  7. Pour in the water and add the preserved lemon rind, salt, and black pepper. Stir to combine, bring to a simmer, then reduce heat to low, cover, and simmer gently until the kidneys are tender, 35 to 40 minutes, stirring occasionally.

  8. Uncover and simmer an additional 5 minutes to thicken the sauce slightly, adjusting salt to taste.

  9. Stir in the cilantro and parsley, then remove from heat. Serve hot with crusty bread.

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★ 3.6 (1)

Kidney Tagine (Klawi)

This North African-style tagine trims and briefly brines lamb kidneys to mellow their flavor before braising them in a spiced tomato and onion sauce. Cumin, paprika, and preserved lemon give the sauce a tangy, earthy depth, making it a hearty dish served with crusty bread for sopping up the juices.

1 hr 20 min 4 servings 265 cal

Ingredients

  • 1 1/2 pounds lamb kidneys, trimmed of fat and membrane, halved
  • 2 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1 preserved lemon, pulp removed, rind chopped
  • 1 cup water
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Trim the kidneys of any remaining fat and silverskin, halve lengthwise, and cut out the white core. Place in a bowl, cover with cold water and the vinegar, and soak for 15 minutes to mellow their flavor.

  2. 2

    Drain the kidneys and rinse thoroughly under cold water, then pat dry with paper towels.

  3. 3

    Heat the olive oil in a 9-inch skillet or tagine base over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.

  4. 4

    Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

  5. 5

    Stir in the diced tomatoes, cumin, paprika, coriander, cayenne, and ginger. Cook, stirring, until the tomatoes break down slightly, about 3 minutes.

  6. 6

    Add the kidneys to the skillet and stir to coat in the sauce. Cook for 2 minutes to sear the surfaces.

  7. 7

    Pour in the water and add the preserved lemon rind, salt, and black pepper. Stir to combine, bring to a simmer, then reduce heat to low, cover, and simmer gently until the kidneys are tender, 35 to 40 minutes, stirring occasionally.

  8. 8

    Uncover and simmer an additional 5 minutes to thicken the sauce slightly, adjusting salt to taste.

  9. 9

    Stir in the cilantro and parsley, then remove from heat. Serve hot with crusty bread.