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.
© 1997 Peter Gordon. All rights reserved.