Devilled Lamb’s Kidneys

Preparation info

  • Difficulty


  • Serves


    , as a main course

Appears in

This has a fine Edwardian ring to it, the kind of food you might find in a silver chafing-dish on the sideboard when you come downstairs to a country house breakfast. It is also an inexpensive dish and quick to cook, making it a useful addition to the lunch or dinner table. Serve it on toast for a snack or with plain boiled rice for a more substantial dish.



  • 1 small onion or 2 shallots, peeled and finely chopped
  • ½ oz / 15 g butter
  • 1 tsp good curry powder
  • 1 tsp plain flour
  • fl oz / 70 ml stock, milk, water or beer
  • 1 tsp mustard
  • 1 tbsp mango chutney
  • 6 lamb’s kidneys
  • ½ oz / 15 g butter or 1 tbsp olive oil
  • 1 tbsp plain flour
  • 1 tsp good curry powder
  • finely chopped parsley, to garnish


First make the sauce. Fry the onion or shallots gently in the butter until golden brown. Stir in the curry powder, and cook for 1–2 minutes, then stir in the flour. Gradually add the liquid, and stir continuously until you have a smooth sauce. Cook on a low heat for 10 minutes, then add the mustard and chutney.

While the sauce is cooking, remove the fat and outer skin from the kidneys. Split each kidney horizontally in two, and snip out the cores. Put the flour and curry powder in a paper bag, and shake the kidneys in it to coat them with seasoned flour. Heat the butter or oil in a frying pan and fry the kidneys gently until cooked to the degree you prefer. I cook them for about 5 minutes or less, as I like them pink. Serve them on toast or a bed of rice with some of the sauce and parsley for garnish.