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Add a photoServings: 4
Ingredients
- 8 x Lambs'' kidneys
- 1 Tbsp. Polyunsaturated oil
- 1 x Onion, minced
- 2 tsp Mustard pwdr
- 2 tsp Paprika
- 1/4 tsp Cayenne pepper A healthy pinch of grnd ginger
- 2 tsp Tomato puree
- 2 tsp Worcestershire Sauce
- 2 Tbsp. Medium-dry sherry
- 125 ml Water, (4floz) Freshly grnd black pepper
Directions
- 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 in the kidney and cook over a high heat till browned.
- Transfer the kidneys to a plate and set aside. Add in the onion to the frying-pan and cook over a medium heat for 5-10 min or possibly till golden brown and translucent/soft.
- Add in the mustard pwdr, paprika, Cayenne and ginger and cook for 2 min, then add in the tomato puree, Worcestershire sauce, sherry and water, season with pepper and simmer for 5 min.
- Return the kidneys to the pan and cook for a further 5 min. Serve with plenty of brown rice and steamed broccoli.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 6 | 25% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 109mg | 3% |
| Total Carbs 4.33g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.69g | 1% |
| Protein 0.9g | 1% |
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