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Lamb Kidneys In Mushroom Sauce

Diet.Chef's picture
Ingredients
  Margarine 2 Teaspoon, divided
  Onion 1⁄2 , finely chopped
  Mushrooms 1⁄2 , sliced
  Lamb kidneys 12 Ounce, trimmed (tubes and fat removed), cut into quarters
  Enriched all purpose flour 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Instant beef broth and seasoning mix 5 Ounce, dissolved in 1/4 cup hot water (1 Packet)
  Dry sherry 4 Teaspoon
  White bread slice 2 , enriched , toasted and cut diagonally into halves
  Fresh parsley 2 Teaspoon, chopped
Directions

GETTING READY
1) Preheat the oven to the desired temperature of 350°F.

MAKING
2) Take a 8-inch skillet, now heat 1 teaspoon margarine in it, till it is nice hot and bubbly.
3) Now add the onion and fry briefly by turning until soft and translucent.
4) Add mushrooms and further cook till they are lightly browned.
5) Into a 1-quart casserole,pour the mushroom mixture.
6) In small bowl,drizzle flour and pepper onto kidneys kidneys with the help of a fork and toss lightly to coat.
7) Into the same skillet,put remaining margarine and heat until hot and bubbly.
8) Now add the kidneys and fry quickly by turning till it turns brown slightly.
9) In a casserole,place the browned kidneys over the mushroom mixture.

FINALISING
10) Into the casserole,pour dissolved broth mix over ingredients and mix well to combine.
11) Cover the casserole with lid and bake until kidneys are just cooked through for about 45 minutes.
12) Mix in sherry.

SERVING
13)Take 2 plates,arrange 2 toast triangles on each and spoon half of kidney mixture over each portion of toast and scatter on top with parsley before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
4

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