Grilled Kidneys with Tamarind & Garlic

Preparation info

  • For


    • Difficulty


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.