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Kidneys, Curried

A dish of finely sliced sheep kidneys cooked in butter with curry paste and salt, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Kidneys, Curried

Ingredients

Directions

Prepare

  1. Skin the kidneys, wash them, and slice them very finely.

Cook

  1. Heat the butter in a frying pan until hot.

  2. Add the kidneys and stir over high heat for three minutes.

  3. Remove from heat, add the curry paste and salt, and mix well.

Serve

  1. Serve on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sheep's kidneys
Form the main body of the dish, cooked quickly so they stay tender.
Butter
Carries the heat into the pan and adds richness to the kidneys.
Curry paste
Provides the spiced flavour that defines the dish.

The step that matters

Stir the kidneys over high heat for three minutes. Kidneys cook fast and turn tough and rubbery if overcooked. Thin slices and high heat sear the outside quickly, keeping the inside tender and moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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