Ginger & Lime Lamb’s Kidneys

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Cooking The Dark Side ...

Although slightly South East Asian in appearance, the distinct earthiness of sautéed lamb’s kidneys are toned down significantly – and balanced – with the muted pungency of pan-fried ginger and the harsh acidity of fresh lime juice. By relieving the diner’s expectation of earthiness (and the dreaded, oft imagined note of ammonia), the focus shifts to the delightfully intriguing texture of the sautéed kidneys.

Purple onion adds a final touch of understated sweetness to the overall savouriness of the dish, whilst fresh cream – ever the elegant hostess – harmoniously binds everyone together; smoothes over rough edges and neatens ruffled feathers.

Neither quite nursery food, nor jarringly exotic, Ginger & Lime Lamb’s Kidneys does well on a bland starch such as glutinous samp, stiff hominy, mashed potato or gnocchi. Basmati rice with a dash of finely grated lemon peel will entice the old girl to enthusiastically do the Cha-Cha for you ...

GINGER & LIME LAMB’S KIDNEYS

– PRINT RECIPE –

Recipe yields: 2 Portions

Preparation time: ± 25 minutes

Cooking time: ± 15 min

Difficulty level: Easy

Special Equipment Required:

1 x Spiral type wire whisk

Ingredients:

Lamb’s kidneys, halved, stripped & cleaned	4
Medium purple onion, finely diced	½
Sunflower oil	15ml
Chopped garlic	2.5ml
Fresh ginger, finely chopped	2.5ml
Dried oregano	2.5ml
Dried thyme	1.2ml
Water	60ml
Fresh cream	15ml
Lime juice, fresh or stabilized, unsweetened, bottled juice	7.5ml
Lime peel, finely grated	2.5ml
Corn flour	5ml
Salt	2.5ml
Black pepper, freshly ground	0.5ml

Method:

1. Cut each halved kidney lobe into three pieces. Rinse under cold water, drain and set aside, covered, until needed.
2. Combine the onions, oil, garlic, ginger, oregano and thyme in a medium size sauté pan. Sauté with constant stirring (the ginger and garlic will stick easily) over medium heat until soft and translucent – don’t brown the onions.
3. Remove the sautéed onion mixture to a small bowl, cover and set aside.
4. Add the diced kidneys to the same pan and spread them evenly. Sauté over medium high heat until the kidney pieces stop throwing off pinkish fluid. Do not over cook. Remove the pan from the heat and immediately transfer the kidneys to the onion mixture. Cover and set aside close to hand.
5. Combine the water, cream, lime juice and peel, corn flour, salt and black pepper in the same pan. Mix thoroughly. Return the pan to the heat and stir continuously with the spiral wire whisk while scraping the pan to lift any stuck or caramelised bits. Reduce the heat to low when the sauce starts to thicken and simmer. Add the reserved kidneys and onions (and any liquid collected in the bowl). Stir to combine and heat through.
6. Serve immediately.

Comments:

• The technique for stripping the white, fibrous hilum centers from kidneys was discussed in the method section of the recent post: Martini’dLamb’s Kidneys.

© RS Young, 2017

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Note:

Post updated on 2024.03.18 to include:

1. The updated Recipe for downloading as a PDF file, and

2. Recipe Title and Print Recipe, Recipe Index and Facebook & Pinterest follow links.

Lime Row

Great Expectations