Curried Kidneys

Name: Curried Kidneys
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 4 rashers streaky bacon, cut in strips; 1 small onion, diced; 2 tbs salted butter; 1 tbs curry powder; 4 lambs kidneys, cleaned and cut in chunks; 1 tbs plain flour; 2½ cups whole milk; White bread, for toast, to serve

Would you eat lambs kidney? These are my Curried Kidneys. This is something I grew up eating as a kid and is honestly one of my favourite comfort foods that is sure to fill you up and warm you on a cold morning (for some reason we would always have them for breakfast). Don't knock it till you try it.

Serves: 2
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Difficulty: Easy

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Ingredients

4 rashers streaky bacon, cut in strips
1 small onion, diced
2 tbs salted butter
1 tbs curry powder
4 lambs kidneys, cleaned and cut in chunks
1 tbs plain flour
2½ cups whole milk
White bread, for toast, to serve

Method

In a large saucepan over medium heat, cook off the bacon until most of the fat has rendered out, add onion and stir well cooking until softened and aromatic.
Add butter and curry powder (I like to use the classic Keens curry powder for this dish) mix well to coat and activate the spices in the pan. Pop in the flour along with the kidneys and gently stir to coat in flour. Cook out for 2–3 minutes.
Add the milk a little at a time until you acquire the desired consistency (feel free to add more or less milk depending on your liking). Cook kidneys for 5 minutes over a gentle simmer.
Serve over toasted white bread (has to be white bread haha) and enjoy.
This makes enough for me to smash all on my own but would be plenty for 2 x people.