Stewed lamb kidneys
Ingredients
Serves: 4
- 3 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 110g mixed wild mushrooms, sliced
- 450g lamb kidneys, trimmed
- 300ml vegetable stock
- salt and pepper, to taste
Method
Prep:10min › Cook:10min › Ready in:20min
- In a frying pan over a medium heat, melt the butter and add the garlic and herbs. Add the mushrooms and cook for 5 minutes until softened, add the kidneys and the stock and bring to the boil for 5 minutes. Season. Cook until the kidneys are an even colour throughout. Strain the contents of the pan, keeping all that is caught in the sieve and discarding the liquid. Serve.
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