Sunday, December 29, 2013

Sautéed Lamb Kidneys (serves 6 as part of a shared meal)

My husband and I stopped at Market Basket (grocery store) in our town in the Seacoast and came across lamb's kidneys. My husband had spotted them and asked if we should try them.  When we got home he asked if I know how to cook them.  I was a bit insulted!   

The kidneys tasted close to liver but the texture is not as soft and the taste is not as strong.  I made some last night for a few friends, served it on top of baguette slices.  Most of my guests thought it tasted too gamey.  What good are your friends if you cannot try experimental food recipes on them!  : D  Last night I did not add too many ingredients, so today I added more ingredients and the dish tasted less gamey.  I served this dish with toasted baguettes. 

Sautéed Lamb Kidneys (serves 6 as part of a shared meal)


2 Tbsp oil (canola, olive, grape oil, or any type you prefer to use)
2 large garlic cloves, smashed and minced
1 Tbsp grated or finely chopped ginger
2-3 scallions (about 1/3 C chopped)
1 white onion, chopped
1 red bell pepper, de-seeded and chopped
12 oz sliced white button mushrooms
8 lamb's kidneys (about 1.1 lbs), washed, halved, removed tough cream color part (the renal pelvis, major and minor calyx), cut into bite size
10 oz ground pork
3 Tbsp rice wine
1 Tbsp fish sauce
1 Tbsp black bean sauce
1 tsp sugar
1/4 tsp black pepper


1)  Heat oil in a large wok or pan over medium high heat.
2) Once the pan is hot add garlic, ginger, scallions and onions.  Saute for about 3 minutes.
3) Stir in pork, break it into small pieces, saute about 1 minutes.
3) Add in kidneys, saute about 2 minutes.
4) Add mushrooms and bell pepper, saute about 3 minutes.
5) Add wine, fish sauce, black bean, sugar and black pepper, saute for about a minute or 2.
6) Turn off heat and let the ingredients continue to cook on the stove.

window box
Trinity Church (Boston)

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