Sauté of Veal Kidney, Indian Style
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Recipe ingredients
- 1 lb. (450 g) veal kidney
- 1 medium onions, finely chopped
- 2 Tbsp. (30 mL) curry powder
- 1 cup (250 mL) poultry broth
- 1 Bouquet garni
- 1 cup (250 mL) plain yoghurt (1%) or cream (15%)
- Salt and pepper to taste
Preparation
Degrease the kidneys completely, remove the fine film and remove the lobes.
Soak the kidneys for 30 minutes in lemony water.
Wipe the kidneys thoroughly, mince and season with pepper and 15 mL (1 tbsp.) of curry powder.
In a pan, cook the kidneys in butter and oil on medium heat. Set aside.
In the same pan, heat butter and oil and the rest of the curry powder. Sauté the onion in this mixture.
Deglaze with the broth.
Add the bouquet garni and the yoghurt. Simmer very gently for 20 minutes.
Put the kidneys in the sauce. Serve.
Suggestion
Cooking the kidneys must be done at low heat to avoid toughening them.The lemony water used to soak the kidneys reduces their odour.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Asian-style Veal Pot Roast
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