Remove the excess fat from the lamb kidneys and cut into quarters. Remove the skin from the tomatoes, remove the seeds and chop finely.
Heat half of the olive oil in a frying pan. Add onions and garlic, cook until translucent.
Add the tomatoes and vinegar and cook until most of the liquid has evaporated and a loose paste has formed. Remove the frying pan from the stove.
Heat the remaining olive oil in a frying pan. Rub the kidney quarters dry and add to the fat form sprinkled with a small amount of pepper and salt. Roast, turning frequently to the other side, for about 4 to 5 min, until lightly browned on all sides. Form the tomato paste over the kidneys and heat extensively for 1 to 2 min.
Season again with salt and freshly ground pepper and serve with long grain rice.
Kitchen
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