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Ingredients
- 1kg lambs' kidneys
- Butter and olive oil to generously lubricate pan
- 1 diced onion
- 1 garlic clove peeled and thinly sliced
- 6 red chillis diced with seeds retained
- 1/2 can of tomatoes crushed and in own liquid
- Tomato paste
- 6 field mushrooms
- Parsley to garnish
- Red wine
- Sachet of powdered beef soup
- Mixed dried herbs
Method
Skin and de-vein kidneys and halve lengthways.
Put a generous amount of butter and olive oil in a large fry pan with the chillis and herbs .
Bring to a sizzle, add the onions and cook until transparent.
Add the kidneys and garlic and cook until the kidneys are pink.
Add sliced mushrooms and continue to cook at a simmer.
Add tomatoes until warm and the red wine. When hot add the beef soup to thicken.
Serve over boiled rice or couscous and garnish with parsley.
