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Braised Kidneys And Rice

chef.tim.lee's picture
Ingredients
  Onion 1 , chopped
  Tomato 1 , chopped
  Fat/Butter 2 Ounce
  Flour 1 Ounce
  Stock/Water + chicken stock cube 1⁄2 Pint
  Lamb kidneys 8 Small
  Salt To Taste
  Pepper To Taste
  Boiled long grain rice 3 Ounce
Directions

GETTING READY
1) You may choose to keep the kidneys whole or halve them. Remove their skin and gristle though.

MAKING
1) In a pan, melt the fat. Add in the onion and tomato and fry till they have softened slightly.
2) Add in the flour. Stir well and cook for a few minutes.
3) Slowly, pour in the stock or water and chicken stock cube.
4) Let the mixture come to a boil. Cook on simmer till the sauce becomes smooth and thick at the same time.
5) Add in the lamb kidneys. Sprinkle salt and pepper. Mix well.
6) Cook the mixture over a low flame for about 20 minutes. If desired, add in a few teaspoons of wine.

SERVING
7) Serve the Braised KIdneys over a plateful of steamed rice. If desired, garnish with chopped bacon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Everyday
Cook Time: 
40 Minutes
Servings: 
4

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