Tender lamb kidneys

    (3)
    45 min

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


    13 people made this

    Ingredients
    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

    Method
    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.

    Tip

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

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    4

    I made this with calf kidneys and cider; lovely. I might add more curry next time.  -  31 Oct 2011  (Review from Allrecipes US | Canada)

    by
    2

    I like offal very much and I found this recipe most pleasant. The whole idea appealed to me. Tomorrow I plan on having a ragout of lamb. To change my ideas a bit, I am going to use this recipe. I might try putting in some mushrooms too.  -  17 Aug 2012  (Review from Allrecipes US | Canada)

    by
    0

    I did this pretty much as is, but using only 6 kidneys and adding a 1/4 tsp salt. It did take longer than 10 minutes to reduce the wine. The sauce it made was fantastic. The cream, tomato paste, and curry powder was a great combination. But this was my first time eating kidneys, and I don't think I will be getting them again. They tasted & smelled, even after cooking, like the outside of an animal. I'm not sure if anything can be done about that. I have eaten half of them, because the sauce was so good, but I had to eat them slowly, and at first I wasn't sure I'd be able.  -  09 Oct 2015  (Review from Allrecipes US | Canada)

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