Traditional English devilled lamb kidneys

Name: Traditional English devilled lamb kidneys
Total time: 1200 s
Yield: 6-8 people
Cuisine: British
Ingredients: 6-8 lambs kidneys; 3 tbsp flour; 1 tbsp English mustard; 1 tbsp tomato puree; 1 cup (250 ml) water; 2 tbsp worcestershire sauce; 1 knob butter; 2 small onions; Thick crusty bread for toast

Emma-Jane @EmmaJaneR

Bristol

Devilled lamb kidneys is a very old recipe made popular in the 1800s as a Victorian breakfast dish. It is salty, sweet and fiery spicy hence its devilled name. Kidneys aren't as popular these days but are delicious, especially with this rich sauce. I first saw a piece about this old recipe on TV and then later in a food podcast and have wanted to try it ...I'm glad I did.

Saved

Ingredients

20 minutes

6-8 people

6-8lambs kidneys
3 tbspflour
1 tbspEnglish mustard
1 tbsptomato puree
1 cup (250 ml)water
2 tbspworcestershire sauce
1 knobbutter
2small onions
Thick crusty bread for toast

Saved

Steps

20 minutes

1

Prepare your kidneys by washing them thoroughly. Pat then completely dry.
2

Remove each white part from the centre, it's easiest to use kitchen scissors for this task. Discard the white muscley bits and slice into small bite sizes.
3

Season the kidneys well with salt and pepper and then dredge the kidneys in your flour until they are all completely covered.
4

Thinly slice your onion and add a generous knob of butter to a hot pan. Add your onions and soften a little.
5

Remove any excess flour from your kidneys and add to the onions. Turning until browned for about 2 minutes.
6

Add your mustard and tomato puree to the pan and a cup of water. Stir and bring back to a boil. Add your worcestershire sauce and reduce to a simmer for about 10 minutes until the kidney is cooked but still soft.
7

Whilst this is cooking, toast and butter your bread ready. Top with your lamb. Traditional devilled lamb kidneys were served as a breakfast hence why they are plated this way. A Rich and decadent treat.

Saved

Cooksnaps

Saved

Emma-Jane @EmmaJaneR

on August 11, 2022 12:40

Bristol

I love to celebrate community and culture through food. I am originally from St Helena Island in the South Atlantic Ocean and have been cooking and sharing my love of St Helenian food everywhere I go. As a foodie and home cook, I love to share those easy and versatile recipes from my home country. I hope you will try and love them too. EnjoyIG: @saintcooks