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Lambs' Kidneys Turbigo

chef.jackson's picture
Ingredients
  Lamb's kidneys 10 Ounce (275 Grams)
  Chipotle pork sausages 3 Ounce (75 Grams)
  Spanish onions 4 Ounce (125 Grams)
  Button mushrooms 4 Ounce (125 Grams)
  Red wine 4 Fluid Ounce (125 Milliliter)
  Dried oregano/Marjoram 1⁄4 Teaspoon (Leveled)
  Tomato puree 2 Teaspoon (Leveled)
  Beef stock cube 1
  Water 1⁄2 Pint
  Corn flour 1⁄2 Ounce (15 Grams)
Directions

GETTING READY
1. Slice lamb-€™s kidneys; remove and discard all white cores.
2. Grill the sausages well; cut into thick slices.
3. Chop onions and mushrooms roughly.

MAKING
4. In a saucepan, put together vegetables, red wine oregano or marjoram and tomato puree; let simmer for 3-4 minutes without boiling off all liquid.
5. Add water and stir in stock cubes; cover and simmer for 10 minutes.
6. Add sliced kidneys and sausages; cover and simmer for another 30 minutes.
7. In a cup, mix corn flour in a little cold water; stir into the sauce and simmer for about 10 minutes until sauce is thick.

FINALISING
8. Let cool down completely.
9. Divide into 4 equal portions and store in individual containers.
10. Freeze until served.

SERVING
11. Remove a portion from freezer and let defrost.
12. In a saucepan, gently heat and serve hot Lambs' Kidneys Turbigo with mashed potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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