Fried Lamb’s Kidneys with Guinness and Mushroom Sauce
Fried Lamb’s Kidneys with Guinness and Mushroom Sauce is a traditional Irish recipe for a classic dish of fried lamb kidneys served in a cream, Guinness and mushroom sauce. The full recipe is presented here and I hope you enjoy this classic Irish version of: Fried Lamb’s Kidneys with Guinness and Mushroom Sauce.
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A hearty and savoury dish made with lamb kidneys, Guinness, cream and mushroom sauce. This is one of my wife's favourite Irish recipes as she likes kidneys and Guinness. Of course, she wants the non-traditional addition of chillies in the dish.
Place a wok or deep frying pan over medium heat. Once hot add the oil and use to fry the garlic, onions, mushrooms and diced kidneys. Stir-fry the mixture for about 5 minutes, until the onions are soft and the kidney pieces are nicely coloured.
At this point crumble over the stock cube and pour in the Guinness. Bring to a boil, reduce to a simmer and cook for 5 minutes.
Stir in the cream and dried marjoram then bring back to a simmer.
To thicken the sauce blend the cornflour and milk to a smooth slurry. Stir this into the stew then bring to a simmer and cook, stirring, until the sauce has thickened to your liking.
Serve for breakfast with crusty bread or for supper with mashed potatoes and seasonal greens.
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