DEVILED LAMB'S KIDNEYS

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Make and share this Deviled Lamb's Kidneys recipe from Food.com.

Provided by Molly53

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 lambs kidneys
2 tablespoons butter or 2 tablespoons oil
1 tablespoon onion, peeled and finely minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon chutney
2 teaspoons lemon juice (fresh is best)
1/4 teaspoon prepared mustard (Dijon is very good)
1/2 cup beef stock
2 egg yolks
soft white breadcrumb

Steps:

  • Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
  • Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
  • Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
  • Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
  • Cool slightly.
  • Beat the egg yolks lightly and stir them inches.
  • Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
  • Serve on buttered toast or mashed potatoes.

Nutrition Facts : Calories 86.7, Fat 8.5, SaturatedFat 3.3, Cholesterol 100.5, Sodium 250.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.6

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