Grilled Kidneys with Tamarind & Garlic from The Sugar Club Cookbook by Peter Gordon
Kidneys were the last kind of offal I developed a liking for – I’d always associated their taste with brussels sprouts. In fact I still think of brussels sprouts as the kidneys of the vegetable...
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Ingredients
- 50ml (1¾fl oz) sesame oil
- Salt
- pepper
- 12 lambs’ kidneys
- 1 small red onion, peeled and finely sliced
- ½ teaspoon finely ground coriander seeds
- 6 cloves of garlic, peeled and finely chopped
- 150ml (5fl oz) tamarind paste
- 250ml (9fl oz) brown roast chicken stock
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