Goat kidneys are different from other organs due to their low-fat and high protein count. A fresh one must be devoid of discoloration and stench, have a sheen and bounce to it, and should always be a deep red, almost garnet, color.

A pie and stew staple in many Arab countries, mutton kidneys are traditionally marinated in saltwater to rid them of the gamey smell. Only after being kept in that state for several hours or overnight—given adequate room temperature—are they taken out for prep.

Up for some curried kidneys? How about Arabian Rice mixed with liver and kidneys? We’ve got all your protein covered right here!

Download our Mobile App