-pops- Posted December 15, 2017 Report Share Posted December 15, 2017 I always make this with pig's kidneys but ox or lamb kidneys will do as well. I don't like lamb kidney though. For two people: 2 pig kidneys 1 large onion, chopped 1 red Oxo cube dissolved in about 250ml water Good tablespoon tomato purée Worcestershire sauce to suit Chilli pepper - to suit S&P A small amount of oil for frying Trim the meaty parts of the kidneys from the tough inner core and cut into suitable size pieces. Gently fry the onion, add the kidney pieces and cook until lightly browned. Add the liquid, tomato purée, sauce and chilli and simmer gently for about 30 minutes. Good served with rice and frozen peas. Quote Link to comment Share on other sites More sharing options...
catgate Posted December 15, 2017 Report Share Posted December 15, 2017 "I don't like lamb kidney though". Is that due to the "smell of the inside of a woollen mill" that seems to accompany sheep meat of any sort. As a born and bred and educated Bradfordian I have hated sheep meat of any type since I was a weeny. May be the curry smell now overwhelms it? Quote Link to comment Share on other sites More sharing options...
Irene Posted December 15, 2017 Report Share Posted December 15, 2017 Sounds interesting, -pops-. Not sure that I have tried it, but will certainly have a go soon. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 16, 2017 Report Share Posted December 16, 2017 Sounds tasty. Quote Link to comment Share on other sites More sharing options...
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