Tom Muir's Kidneys

Total Time:
25 min
10 min
15 min

4 servings

  • 1/2 cup clarified butter
  • 1 green pepper, diced
  • 6 spring onions, cut into 1/2-inch dice
  • 1 cup mushrooms, finely sliced
  • Salt, to taste
  • Black pepper, to taste
  • 12 lamb's kidneys, skin removed, cut in half, core removed, meat quartered
  • 3/8 cup whisky
  • 1 cup chicken stock
  • 2 teaspoons arrowroot
  • 1 cup rice, washed well and cooked
  • Parsley, roughly chopped, to garnish
  • Place clarified butter in pan on medium heat and add green pepper and spring onions. Fry gently for 3 minutes. Add mushrooms and season with salt and pepper. Place kidneys on top of vegetables and add 1/3 of whisky. Stir all together and continue to cook 2 more minutes. Scrape mixture to side of pan and add another 1/3 of whisky. Flame and then add chicken stock. Cover pan and simmer 2 minutes.

  • Mix arrowroot with a little water and stir into kidney mixture to thicken. Remove from heat.

  • Place cooked rice on heated platter. Make well in center and fill with kidneys. Stir in remaining whisky and garnish rice with parsley.

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