Ingredients

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

500ml Cream

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)

Method

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.

Enjoy 😊