Soft, succulent and full of flavour, these braised lamb kidneys with mushrooms are cooked in a tasty tomato and onion sauce, making a delicious and easy light supper. Serve them piled on a slice of toasted sourdough bread, or spoon them onto a bed of fluffy white rice.
Lamb kidneys! You either love them or hate them. I've always loved the taste of braised lamb kidneys, but I think I'm the only person in the house who does!
And as hubby has gone off to Spain for a week on a fishing trip, I can indulge myself in all the food that I love and that he doesn't eat!
I can't think of anything nicer than tucking into a bowl of soft and succulent lamb kidneys with their earthy flavours enhanced by the addition of mushrooms, lightly braised in a tomato and onion gravy, with the addition of peas for extra pops of sweetness.
This dish only takes a few minutes to put together, then it's left to simmer for half an hour until the kidneys are tender. While it's simmering you can cook a bowl of white rice in the microwave and supper's ready!
One of the things I love about this recipe is that you can either serve it as a complete meal spooned over a bed of fluffy white rice or spoon the kidneys onto a slice of toasted sourdough and serve them as an appetiser.
The other recipe I love, which hubby won't touch, is this recipe for peri peri chicken livers. That's on the menu for Friday night. I can't wait!
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Ingredients
This recipe will serve 2 people as a complete meal, or 4 people as an appetiser.
- Lamb kidneys - the kidneys should be cut into bite-sized pieces. Lamb kidneys are covered in a thin membrane which is normally removed before you buy them. There is also a fatty inner core that should be discarded. If you get kidneys from a butcher you can ask him to remove the inner core but I've got a visual below that shows you how to do it.
- Onions - I like to use a white or yellow onion, but you could use red onions instead. The onions should be finely sliced or diced.
- Tomatoes - these should be diced. I don't bother peeling the tomatoes, but if you'd like to peel them first you can do so. I've included instructions for an easy way to peel tomatoes below.
- Mushrooms - you can use white or chestnut mushrooms or even button mushrooms. They should be wiped with a damp paper towel to remove any bits of dirt and either sliced or halved depending on the size.
- Peas - these are frozen peas - I like to use petit pois but you could use garden peas instead.
- Mustard - I used Dijon mustard. You could substitute with English mustard if you want more of a bite, or leave it out.
- Worcestershire sauce - for additional flavour.
- Cream - I like to stir a couple of tablespoons of double (or heavy) cream through the sauce at the end. You can leave it out if you prefer.
- Stock - this is chicken stock, and is optional. It depends on how juicy the tomatoes are as to whether you will need the stock or not. I normally make the stock with half a stock cube and half a cup of boiling water.
- You will also need salt and black pepper for seasoning and a couple of tablespoons of sunflower oil to soften the onions.
**You can find the exact measurements for the ingredients on the printable recipe card at the end of this post**
Easy steps for making braised lamb kidneys
And this is how you make them:
Step 1: Remove the thin membrane from the kidneys (if it's still on there) and cut the kidneys in half through the middle. Use a sharp knife to cut away the central fatty core then cut the kidneys into bite-sized pieces.
Step 2: Heat a splash of sunflower oil in a frying pan and stir the onions on low heat until they start to soften (about 5 minutes).
Step 3: Add the sliced mushrooms and fry for 3 to 4 minutes until they are soft.
Step 4: Add the kidneys and stir on low heat for 4 minutes or so until the kidneys are no longer pink.
Step 5: Add the tomatoes, mustard and Worcestershire sauce. Cover the pan with a lid and leave to simmer for 30 minutes stirring occasionally. Check after 10 minutes. If you think you need more gravy stir in the stock.
Step 6: Stir in the peas and leave on low heat for another minute to give the peas time to heat through. Taste for seasoning and add salt and black pepper to your taste.
Step 7: Stir in the cream and serve hot with a dish of white rice or slices of crusty bread.
Tips for a perfect outcome
Here are my top tips for ensuring your meal turns out perfectly:
- Prep the meat and vegetables before starting to cook, that way everything will be easily to hand when you need it.
- When softening the onions, keep the heat to low. You don't want the onions to brown, they should just soften and turn translucent.
- Don't allow the dish to boil once you have added the tomatoes. It should just simmer gently. If you allow it to boil you run the risk of the liquid evaporating and drying out.
- Keep the stock on hand and add it only if necessary. This isn't supposed to be a very 'saucy' dish, but it shouldn't be too dry either. I normally find that the tomatoes provide sufficient liquid, but it all depends on the variety of tomatoes that you use.
How to peel tomatoes
This is an easy way to remove the skins from tomatoes.
- Cut the central core away from the tomato - where the tomato was attached to the stem.
- Place the tomatoes into a large bowl and cover with boiling water. Leave the tomatoes to stand in the hot water for 2 minutes.
- Tip the boiling water away and pour cold water over the tomatoes to cool them down.
- The skins should now slip off the tomatoes.
Variations
Here are a few ideas for varying the dish:
- Spicy - add a finely chopped red chilli pepper with the onions.
- Moroccan - give the kidneys a Moroccan flavour by swapping out the Dijon mustard for a teaspoon (or to taste) of Ras el Hanout spice and adding a few chopped apricots and slivered almonds. Ras el Hanout is a North African/Moroccan spice blend, the main ingredients being turmeric, cinnamon, garlic, ginger, nutmeg, cloves and cardamom.
- Garlic - add one or two finely chopped cloves of garlic to the onions and a teaspoon of chopped rosemary
See my Middle Eastern-inspired recipes for more Moroccan flavours.
Equipment
This meal is all cooked in one pan, so all you will need is a large frying pan or saucepan with a lid.
Storage
Leftovers can be kept for a day or two in a covered container in the refrigerator. Reheat either in a saucepan or in the microwave.
You can freeze the cooked kidneys for 2 to 3 months. Allow them to cool and pack them into a suitable freezer container before placing in the freezer.
FAQ
This is a matter of preference. Some people think that soaking lamb kidneys in milk for 30 minutes before cooking mellows the flavours of the kidney. If you decide to soak the kidneys, drain them before cooking.
Lamb kidneys are high in vitamin A and contain significant amounts of B vitamins, including vitamin B12.
Save for later
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Related recipes
Visit my lamb recipes page for other recipes using lamb. Here are a few you might enjoy:
📋The recipe
Braised lamb kidneys with mushrooms
(Click the stars to rate this recipe)
Equipment
- Frying pan with lid OR
- Saucepan with lid
- Sharp Knife
- Chopping Board
- Spatula
Ingredients
- 12 ounces / 350 grams lamb kidneys cleaned and cut into bite-sized pieces
- 1 medium onion peeled and sliced or diced
- 2 medium tomatoes diced
- 3½ ounces / 100 grams mushrooms sliced
- ¾ cup frozen peas petit pois or garden peas
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons double (or heavy) cream optional
- ½ cup / 120 ml chicken stock optional
- 2 tablespoons sunflower oil for frying the onions
- Salt and black pepper to taste for seasoning
Instructions
- Remove the thin membrane from the kidneys (if it's still on there) and cut the kidneys in half through the middle. Use a sharp knife to cut away the central fatty core then cut the kidneys into bite-sized pieces. Set aside until needed.12 ounces / 350 grams lamb kidneys
- Heat the sunflower oil in a frying pan and stir the onions on low heat until they start to soften (about 5 minutes).1 medium onion, 2 tablespoons sunflower oil
- Add the sliced mushrooms and fry for 3 to 4 minutes until they are soft.3½ ounces / 100 grams mushrooms
- Add the chopped kidneys and stir on low heat for 4 minutes or so until the kidneys are no longer pink.
- Add the tomatoes, mustard and Worcestershire sauce. Cover the pan with a lid and leave to simmer for 30 minutes stirring occasionally. Check after the first 10 minutes. If you think you need more gravy stir in the stock.2 medium tomatoes, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ cup / 120 ml chicken stock optional
- Stir in the peas and leave on low heat for another minute to give the peas time to heat through. Taste for seasoning and add salt and black pepper to your taste.¾ cup frozen peas, Salt and black pepper to taste
- Stir in the cream and serve hot with a dish of white rice or slices of crusty bread.2 tablespoons double (or heavy) cream
Notes
- Prep the meat and vegetables before starting to cook, that way everything will be easily to hand when you need it.
- When softening the onions, keep the heat to low. You don't want the onions to brown, they should just soften and turn translucent.
- Don't allow the dish to boil once you have added the tomatoes. It should just simmer gently. If you allow it to boil you run the risk of the liquid evaporating and drying out.
- Keep the stock on hand and add it only if necessary. This isn't supposed to be a very 'saucy' dish, but it shouldn't be too dry either. I normally find that the tomatoes provide sufficient liquid, but it all depends on the variety of tomatoes you use.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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VJ says
Succulent lamb kidneys with mushrooms! You either love them or hate them. Leet me know in the comments which camp you fall into!