Kidneys In Sherry Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient
Interest Group


 Lamb kidneys12
 Garlic clove1 Small
 Olive oil3 Tablespoon
 Bay leaf1 Small
 Flour1 Tablespoon
 Beef stock4 Tablespoon
 Chopped parsley1 1⁄2 Tablespoon
 Salt To Taste
 Black pepper To Taste
 Dry sherry5 Tablespoon
 Chopped parsley1 Tablespoon (For Garnish)


1) Discard fat and the outer membranes from the kidneys. Halve lengthwise and trim cores with scissors.
2) Cut out 3 or 4 slices from each halves.
3) Skin and finely chop the onion.
4) Peel and chop garlic.

5) In a small skillet heat half the oil over moderate heat. Fry onion, garlic, and bay leaf.
6) Stir frequently and cook for 5 minutes till onion is soft.
7) Stir flour and blend thoroughly.
8) Add stock and cook on high heat. Stir the mixture till thick and boiling.
9) Mix parsley, reduce the heat and simmer over low heat for 3 minutes. Discard bay leaf. Keep aside.
10) In a large skillet heat remaining oil.
11) Sprinkle salt and a little pepper on kidneys. Sauté on moderate heat for about 5 minutes. Turn on all sides to brown the meat.
12) Place kidneys on the plate. Drain out oil.
13) Add sherry and bring to boil.
14) Mix onion mixture into the sherry and add the kidneys.
15) Boil and simmer for 2-3 minutes.
16) Adjust seasoning.

17) Serve the kidneys in the sauce on saffron-flavored rice garnished with parsley.
18) Sautéed mushroom caps or halved broiled tomatoes can also be served with it.