Sauté of Veal Kidney, Indian Style

Sauté of Veal Kidney, Indian Style
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 1 lb
    (450 g)

    veal kidney

  • 1

    medium onion, 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


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.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007