Kidneys Provencal


  • 1 large onion, chopped
  • 12-16 lamb kidneys
  • 3 medium zucchini
  • 4 large tomatoes
  • 2 tbs olive oil
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 2 tsp chopped basil
  • kosher salt and black pepper to taste
  • 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 zucchini. Skin and roughly chop the tomatoes.
  • Heat the oil in a large heavy based frying pan, add the onion and garlic to the pan, then fry gently until soft but not colored. About 5 minutes.
  • Add the kidneys and fry over low heat until they change color, about 3 minutes, tossing them frequently.
  • Add the zucchini, tomatoes and wine and bring to a simmer, stirring.
  • Add the chopped basil and simmer gently until the kidneys are tender. About 8 minutes.
  • Add the olives and heat through for about 1-2 minutes.
  • Adjust seasoning and serve over rice.

Print Recipe

No Comments

Leave a reply