Lamb Kidneys with Tangy Tomato served with Creamy Spinach and Samp & Beans
Recipe: Tapiwa Munyawiri

Serves: 6—8
Preparation: 10 minutes
Cooking: 25 minutes

Ingrdients

Kidneys
500 g cleaned lamb kidneys
2 lamb stock cubes
1 cup water
50 ml olive oil
6 cloves garlic, crushed
2 red onions, chopped
1 yellow and 1 red pepper, seeded and sliced
3 large tomatoes, peeled and cut in pieces
1 t chopped thyme
2 t chopped parsley
1 Tbsp brown sugar 

Spinach
50 g butter
150 g mushrooms, sliced
3 cloves garlic, chopped
a bunch of spinach, white stalks remove and leaves coarsely chopped 
150 ml thick cream 
samp and beans to serve

Method

Kidneys
Place the kidneys, lamb stock cubes and water in a medium saucepan. Bring to boil over moderate heat. Lower the heat as the water gradually evaporates. When all the water has evaporated add the oil and garlic and sauté to brown the kidneys. Add 1 of the onions and the peppers and sauté until the onions start to turn golden in colour.
Crush the tomatoes, herbs, brown sugar and the other onion in a blender. Add this tomato mixture to the kidneys and bring to a boil. Lower the heat and simmer until the sauce has reduced.

Spinach
Heat the butter in a large saucepan over moderate heat and sauté the mushrooms and garlic for 3 minutes. Add the spinach and cook until the spinach has wilted. Add the cream, lower the heat and cook until heat through. Remove from the heat

Serve the kidneys with the spinach and samp & beans. Alternatively the spinach can be added to the samp & beans