Lamb kidney in tomato sauce

In Zimbabwe when cow is slaughtered very little goes to waste. Everything gets used. Cow dung makes good( but smelly) flooring as well as improve soil quality. One of the thing I like are the organs especially the liver. In Shona culture each organ is reserved for a certain member of the family, but I do not now who gets the kidneys. If you do let me know.

So kidneys have a distinct smell when you cook them which would put some people off. To be honest when I saw them in the shop, I bought them because on occasion my mom would cook them. They were already prepped so I did not have to do much.

I just browned the kidneys, then added onions and tomatoes. Much like how most meat is prepared in Zimbabwe.

I served the kidneys for breakfast with some scrambled eggs.

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Lamb kidney in tomato sauce

Ingredients

1 tablespoon olive oil
1 small onion chopped
1 to mato chopped
1 teaspoon curry
salt and pepper taste
1 lb lamb kidney
Parsely for garnish

Instructions

Add olive oil in a saucepan on medium high heat. Add the kidney and brown for about 10 minutes.
Add the onion and stir, then add the tomato and curry powder.
Season with salt and pepper.
Cook for a further 10 minutes. Serve hot, garnish with chopped parsely.

Princess Tafadzwa

I am a mom, wife and writer of this blog where I share recipes from Zimbabwe and share craft ideas, patterns and tutorials. I like to make stuff and love to learn new skills. All my patterns and e-books are downloadable from this website.