Soups, Stews, & Chowders

Lamb Kidney Stew

By Yankee Magazine

Jul 24 2007

You’ll have to keep this treat for people you know like kidneys. Highly nutritious and relatively inexpensive. The flavor is superb if you’re careful to cook the kidneys lightly.


Serves 4.


1 pound Iamb kidneys
3 tablespoons butter or margarine
1 medium onion, chopped
2 tablespoons flour
1 can consomm


Cut the kidneys in walnut-size pieces. Remove the membranes. Sauté with the onion in butter or margarine. Remove the kidneys and set aside in a warm place.
Add the flour to the pan. Mix with the onions and add the consommé and wine. Simmer 10 minutes, stirring. Return the kidneys to the pan and heat. Serve in a ring of cooked rice, sprinkled with parsley.