Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
239 Calories
Recipe Instructions
Step 1
Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting 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.
Step 2
Heat the butter in a large skillet 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 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, 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 1/4 to 1/3 cup at a time.
Step 3
When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Ingredients
1 ½ tablespoons butter
1 large onion, thinly sliced
1 clove garlic, minced, or more to taste
8 fresh lamb kidneys, rinsed and outer membrane removed
