CookEat Recipe
Bombay Broiled Sheep Kidneys on Curry Toast
Thin sheep-kidney slices seasoned with cayenne and lemon, egg-and-crumb coated, broiled and served on curry-buttered toast.
Method
Steps
Step 1
Keep food-grade kidneys chilled. Remove membranes and white core, slice about 1 cm thick and pat dry. Wash hands, board and knife before preparing the toast.
Step 2
Season slices with salt, cayenne and lemon zest. Dip each in beaten egg and then fine breadcrumbs, pressing on a thin even coat.
Step 3
Lightly oil a hot broiler rack or grill pan and cook slices in batches, turning once, until browned and each thickest kidney slice and egg coating reach at least 74 °C. Avoid serving partially cooked offal.
Step 4
Toast bread, butter it and spread a thin layer of curry paste. Lay hot kidney slices over the toast and serve immediately.
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