Yield: 4 servings
Measure | Ingredient |
---|---|
8 \N | Lambs'' kidneys |
1 tablespoon | Polyunsaturated oil |
1 \N | Onion; chopped |
2 teaspoons | Mustard powder |
2 teaspoons | Paprika |
¼ teaspoon | Cayenne pepper |
\N \N | A pinch of ground ginger |
2 teaspoons | Tomato puree |
2 teaspoons | Worcestershire Sauce |
2 tablespoons | Medium-dry sherry |
125 millilitres | Water; (4floz) |
\N \N | Freshly ground black pepper |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.