Knob of Butter
A small white onion, finely diced
Two cloves of garlic, finely chopped
500g Lamb kidneys, cubed
Salt & freshly ground pepper, to taste
Half a teaspoon of lamb or beef stock
Half a packet of Cream of Chicken soup, made into a paste in water
A bushel of washed mint, sliced
Crusty bread to serve (I use frozen ciabatta from LePain, then “bake” them in the oven for 12 minutes)
Melt the butter over medium heat. Add in the onion and saute while stirring, until almost cooked through and translucent. Add the kidneys and sautee until cooked. Season to taste with the salt and pepper. Add stock and cream, then the cream of chicken soup. Cook on low heat for around 25 minutes.
Add the mint in during the last minute of cooking, stir through, garnish with more mint once you’ve dished up and serve with warm, crusty bread.