Tender lamb kidneys

Tender lamb kidneys


10 people made this

About this recipe: This dish is simple, delicious and cheap to make. Lamb kidneys are sauteed with butter, onions, garlic, curry powder, white wine and tomato puree.

Matthew Branch

Serves: 4 

  • 8 fresh lamb kidneys, rinsed and outer membrane removed
  • 25g butter
  • 1 large onion, thinly sliced
  • 1 clove garlic, finely chopped or more to taste
  • 1 teaspoon mild curry powder
  • 250ml white wine or as needed
  • 2 teaspoons tomato puree or to taste
  • 2 1/2 tablespoons double cream

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Slice an incision along the length of the back of each kidney (the side opposite the ducts) and spread the kidney cut side down, onto a chopping board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
  2. Heat the butter in a large frying pan over medium heat and cook and stir the onion, garlic and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 4 tablespoons white wine into the onion mixture, turn the heat to low and stir to scrape up and dissolve any brown bits of flavour from the bottom of the frying pan. Place the kidneys into the frying pan and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 4-5 tablespoons at a time.
  3. When the kidneys are no longer pink and the wine has reduced, stir in tomato puree until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.


High heat will toughen the kidneys, so resist the temptation to speed things up.

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