Recipes with lamb's kidneys

4 recipes that use lamb's kidneys, with photos, step-by-step instructions and cook times. The quickest, Devilled kidneys, takes 20 minutes. It is most often cooked with onion, lamb's heart and lamb's liver.

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Jiz-biz

Jiz-biz gets its name from the sound of the pan: lamb heart, liver, kidneys and sweetbreads cut small and fried with potatoes and onions until crisp at the edges. It is a dish of Baku's working cafés and village feast days, made from the parts of the lamb cooked first while the rest is roasting, and finished with sumac and herbs. A common mistake is putting everything in at once; the liver turns grainy before the heart is tender. Chef's tip: fry the potatoes separately until crisp and fold them in at the end, so they keep their crunch. Offal should be cooked until no pink remains, 71 °C.

60 min

Azerbaijani Meat

by KrazyBadal 0 views

Tjvjik

In Armenian villages tjvjik is the dish cooked on the day a lamb is killed for a celebration, made with the fresh liver, heart and kidneys while the rest of the feast is being prepared; in Yerevan it is a cheap, hearty plate in taverns, eaten with lavash and a lot of onions. The offal is cut small and fried hard and fast, then tossed with tomato and herbs. A common mistake is cooking the liver as long as the heart, which turns it grainy and bitter. Chef's tip: add the pieces in order of toughness, heart first and liver last, so everything finishes tender together. Offal should be cooked until no pink remains, 71 °C.

30 min

Armenian Meat

by KrazyBadal 0 views

Steak and kidney pudding

Steak and kidney pudding is the steamed suet pie of old English chop houses and Northern family kitchens, the kind of dish that filled up mill workers through Lancashire winters. Beef and lamb's kidney in rich gravy are sealed in a basin lined with suet pastry and steamed for hours until the crust is soft and the filling falls apart. Chef's tip: cook the filling first; it gives tender meat and a crust that isn't soggy.

340 min

British Meat

by KrazyBadal 0 views

Devilled kidneys

Devilled kidneys were a Victorian gentlemen's club breakfast in London and on country house sideboards, and they have come back on the menus of British chop houses as a brunch dish. Lamb's kidneys are dusted with flour, mustard powder and cayenne, fried quickly and finished in a peppery sauce, then piled on hot buttered toast. Chef's tip: snip out the white core from each kidney; it is tough and has a strong taste.

20 min

British Meat

by KrazyBadal 0 views

Jiz-biz

Tjvjik

Steak and kidney pudding

Devilled kidneys

Goes well with lamb's kidneys