| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 8 |
|
Lambs'' kidneys |
| 1 |
tb |
Polyunsaturated oil |
| 1 |
|
Onion; chopped |
| 2 |
ts |
Mustard powder |
| 2 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne pepper |
|
|
A pinch of ground ginger |
| 2 |
ts |
Tomato puree |
| 2 |
ts |
Worcestershire Sauce |
| 2 |
tb |
Medium-dry sherry |
| 125 |
ml |
Water; (4floz) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cut each kidney in half lengthways and snip out the core with scissors.
Slice the kidneys thinly.
Heat the oil in a non-stick frying-pan, add the kidney and cook over a high
heat until browned.
Transfer the kidneys to a plate and set aside. Add the onion to the
frying-pan and cook over a medium heat for 5-10 minutes or until golden and
translucent.
Add the mustard powder, paprika, Cayenne and ginger and cook for 2 minutes,
then add the tomato puree, Worcestershire sauce, sherry and water, season
with pepper and simmer for 5 minutes.
Return the kidneys to the pan and cook for a further 5 minutes. Serve with
plenty of brown rice and steamed broccoli.
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