A Recipe From Allington W.I.
Contributed by: Pat How.
8 Lambs kidneys
1 small onion
1oz plain four
1 beef stock cube
15 fl ozs boiling water
1 level Tbls paprika
1 rounded Tbls tomato puree
Salt and pepper
Cut kidneys in half and remove skin and core
Heat oil in saucepam, add the kidneys and onions and fry for 1-2 minutes
Stir in flour, cook for 2 minutes
Dissolve stock cube in the boiling water, gradually add to the saucepan stirring continuously.
Bring to the boil and add the paprika, tomato puree and salt and pepper to taste
Cover and simmer for 5 minutes.
Serve with boiled rice.