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Spiced Kidneys In Yogurt

280 Calories per serving

ingredients

serves 1
1 oz (30 g) back bacon
2 x 2 oz (60 g) lamb's kidneys
1 teaspoon flour salt and pepper
1 1/2 teaspoons vegetable oil
2 tablespoons chopped spring onions
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/2 oz (45 g) small mangetout
2 oz (60 g) mushrooms, sliced
2 tablespoons stock
2 1/2 tablespoons low-fat natural yogurt

method

1. Grill the bacon; chop and put to one side.

2. Remove the skin from the kidneys, cut in half lengthways and cut out the white cores.

3. Season the flour with salt and pepper and turn the kidney halves in the seasoned flour.

4. Heat 1 teaspoon of oil in a small saucepan, add the kidneys and brown over a moderate heat. Remove the kidneys from the saucepan.

5. Add the remaining oil, spring onions, coriander and cumin and stir-fry for 1 - 2 minutes. Add the mangetout and mushrooms and stir-fry for a further 2 minutes.

6. mix the bacon, kidneys, together with any juices which have run from them, and stock in the saucepan and stir well. Cover the saucepan and simmer for 8 - 10 minutes. Remove the lid from the saucepan and continue cooking over a lower heat for a further 10 minutes, stirring from time to time.

7. Allow the kidneys to cool a little, stir in the yogurt and serve.

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