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Devilled Kidneys


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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


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.

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"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?

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