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Devilled Lamb Kidneys

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Added by Ros on 20 February 2009 (0 descendants)

Description (Some HTML is OK)

Blogged at

Living To Eat

For sme reason this is the most popular recipe on my site. Lamb kidneys are served in a spicy sauce.


Makes 0 servings

  • 8-10 lamb kidneys, prepared by your butcher or packaged from the supermarket
  • around 8 chestnut mushrooms halved (optional)
  • 1 medium onion, peeled and finely diced
  • 2 small cloves garlic, minced
  • vegetable oil for frying
  • 1 tsp cayenne
  • 1 tsp paprika
  • 300ml beef or lamb stock
  • 1 tbsp worcestershire sauce
  • 1 level tbsp english mustard
  • salt and pepper
  • chopped parsley to garnish

Preparation (Some HTML is OK)

1) Core and quarter the kidneys: cut out the tough white core with a sharp set of kitchen scissors, then cut the remainder into 4 equal pieces.

2) Brush a frying pan all over with oil. Get the pan reasonably hot and add one third of the kidneys to the pan. Stir fry them fr about 2 minutes, making sure the outside is completely cooked. Place on a side plate and cover with foil.

3) Repeat step 2 with the rest of the kidneys in 2 batches.

4) Add a little more oil to the pan and turn the heat down. Fry the onion and garlic in the oil on a low heat. When they are golden bown, add the cayenne and paprika and stir through.

5) Add the mushrooms and fry gently until cooked,

6) Add the stock , worcestershire sauce and mustard and stir well.

7) Allow to bubble gently for about 10- 15 minutes (until the sauce has halved in volume and thickened).

8) Taste and add additional worcestershire sauce, cayenne or mustard if necessary Season with salt and pepper to taste.

9) Stir the kidneys back into the sauce. Warm through for about 2 minutes. If you like kidneys well cooked, leave them in for five minutes.

10) Serve, garnished with lots of chopped parsley and perhaps some mashed potato or long grain rice.

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