Grilled Kidneys with Tamarind & Garlic

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Kidneys were the last kind of offal I developed a liking for – I’d always associated their taste with brussels sprouts. In fact I still think of brussels sprouts as the kidneys of the vegetable world. In this recipe I use lamb kidneys, but the same recipe could be applied to veal kidneys. Buy your kidneys with the suet (the fatty covering) removed. The dish is best served simply, as a starter on toast or as a main course on top of mustard mash and steamed spinach or kale.


  • 12 lambs’ kidneys
  • 50ml (fl oz) sesame oil
  • Salt and pepper
  • 6 cloves of garlic, peeled and finely chopped
  • 1 small red onion, peeled and finely sliced
  • ½ teaspoon finely ground coriander seeds
  • 150ml (5fl oz) tamarind paste
  • 250ml (9fl oz) brown roast chicken stock


Peel the outer membrane from the kidneys, cut them in half length-ways and remove the fatty core. Toss in a little of the sesame oil and season lightly. Turn the grill on high. Heat the remaining sesame oil in a saucepan and, once it’s smoking, add the garlic and stir well, then add the onion and coriander seeds. Sauté until the onions have wilted, then add the tamarind and stock. Bring to the boil, test for seasoning, and leave to simmer while you grill the kidneys.

Put the kidneys on a rack with the cut side up and grill for 3 minutes with the rack 4—5cm (1½–2in) from the grill. Turn and cook for a further 3 minutes. Cook them to the point you think best – people’s tastes in kidneys vary from rare to rubbery to well done. Serve on a warm plate with the hot sauce on top.