Prep 20 mins
Cook 30 mins
Posted in response to a recipe request
- 8 lambs kidneys
- 2 tablespoons lard or 2 tablespoons butter or 2 tablespoons oil
- 1 tablespoon onion, peeled and finely minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon chutney
- 2 teaspoons lemon juice (fresh is best)
- 1⁄4 teaspoon prepared mustard (Dijon is very good)
- 1⁄2 cup beef stock
- 2 egg yolks
- soft white breadcrumb
- Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
- Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
- Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
- Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
- Cool slightly.
- Beat the egg yolks lightly and stir them inches.
- Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
- Serve on buttered toast or mashed potatoes.