THE ORIGINAL KIDNEY PIE……An old Anglo-Indian Recipe

Serves: 6

Preparation and cooking time: 1 hour

Ingredients

1tablespoon butter

6 lamb’s kidneys or ½ kg beef kidney

2 large onions chopped

2 large potatoes peeled and cut into thing rounds

1 large tomato chopped

1 teaspoon dried mint powder

Salt to taste

1 teaspoon pepper powder

1 cup water

Method

1.Skin the kidneys and wash well. Cut into small pieces.

2.Melt the butter in a pan, then add the kidneys, chopped onions, mint powder, salt, pepper and tomatoes and mix well.

3.Add ½ cup of water and simmer on low heat for 30 to 35 minutes.

4. Line a buttered oven proof dish with a layer of the sliced potatoes.

5.Transfer the cooked kidneys on to this layer of potato slices. Cover the top with the remaining potato slices. Dot all over with a tablespoon of butter

6.Bake in a hot oven (425 degrees) for 15 minutes until the potato layer turns golden brown.

Serve with bread and steamed vegetables

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COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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