LAMB AND KIDNEY HOT- POT
“Need a gluten free main course? LAMB AND KIDNEY HOT- POT could be a spectacular recipe to try. This recipe serves 4 and costs $2.97 per serving. One portion of this dish contains roughly 35g of protein, 46g of fat, and a total of 705 calories. It is brought to you by spoonacular user marioziv. Head to the store and pick up water plus, potatoes, middle neck of lamb, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Steak and Kidney Pie With Port and Pickled Walnuts, Spicy Salad with Kidney Beans, Cheddar, and Nuts, and Curried Red Kidney Beans with Paneer (Paneer Rajma) are very similar to this recipe.”
- total
- 1 h 30 min
- effort
- Easy
- serves
- 4
- ratings
- New
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See home cookedIngredients
Serves 4- Butter25 g
- Ground pepper4 servings
- Middle neck of lamb700 g
Onions225 g- Potatoes700 g
- Salt4 servings
- Water plusor water plus275 ml
Nutrition
Not enough data
Too many ingredients are not matched to our nutrition table to give a fair estimate.
How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.
Method preview
11 steps · 1 h 30 min- 1Heat the oven to 160 c. gas mark
- 2Trim the pieces of meat of any surplus fat and rinse off any loose splinters of bone (sometimes the bones splinter when the butcher chops them).
- 3Peel away the fat surrounding the kidney. Nick the skin on the rounded side of each kidney and draw it back on each side until it is attached by the core only. Draw out as much core as possible and then cut off skin and core close ti kidney.
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