Lamb Kidney Stew Recipe
Ingredients
6 lamb kidneys
1 qt. water
1 tsp white vinegar
1/2 cup onions, chopped
2 green peppers, chopped
1 cup tomatoes, chopped
2 tsp cornstarch
1 cup cooked kidney beans
2 tsp salt
1/2 tsp paprika
1/2 tsp dried basil
1/2 tsp dried thyme
Directions
Clean kidneys and cut into 1/2 in. (13 mm) pieces.
Place in soup pot or Dutch oven.
Add 3 c. (750 mL) of the water and vinegar.
Bring to a boil, reduce heat and cover.
Simmer for 1 hour or until tender.
Add onion, green peppers and tomatoes and cook for 15 minutes.
Dissolve cornstarch in remaining 1 c. (250 mL) water.
Add to the stew and cook until mixture thickens.
Add remaining ingredients; bring to the boiling point.
Place in soup pot or Dutch oven.
Add 3 c. (750 mL) of the water and vinegar.
Bring to a boil, reduce heat and cover.
Simmer for 1 hour or until tender.
Add onion, green peppers and tomatoes and cook for 15 minutes.
Dissolve cornstarch in remaining 1 c. (250 mL) water.
Add to the stew and cook until mixture thickens.
Add remaining ingredients; bring to the boiling point.
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