- 12-16 lamb's kidneys
- 1 large onion, peeled
- 3 medium courgettes
- 4 large tomatoes
- 30 ml (2 tbsp) olive oil
- 1-2 garlic cloves, crushed
- 100 ml (4fl oz) red wine or stock
- 10 ml (2 tsp) chopped basil or 5 ml (1 tsp) dried
- salt and pepper
- 12 black olives
Skin the kidneys, then cut each one in half and snip out the cores with kitchen scissors. Cut each half in two.
Chop the onion; slice the courgettes. Skin and roughly chop the tomatoes.
Heat the oil in a large heavy-based frying pan, add the onion and garlic to the pan and fry gently for 5 minutes until soft but not coloured. Add the kidneys and fry over a low heat for 3 minutes until they change colour, tossing them and shaking the pan frequently.
Add the courgettes, tomatoes and wine or stock and bring to a simmer, stirring. Add the chopped basil. Simmer gently for 8 minutes or until the kidneys are tender. Add the olives and heat through for 1-2 minutes. Adjust the seasoning. Serve immediately, with rice.