Preparation and cooking time: 1 hour
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
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