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Sauteed Kidney in Mustard Cream Sauce

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“Sauteed kidney in a rich spicy sauce”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the kidneys by removing the gristle and cut the remainder into bite size slices and season.
  2. Heat the oil in a wok and stir fry the kidneys for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidney with a slotted spoon and keep aside.
  3. Stir fry the onions/garlic in the same oil until soft (around 4 minutes). Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidneys to the wok. Stir well, cover and simmer for 5 minutes.

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