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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound lamb kidneys |
1 beef-flavored bouillon cube |
1 cup boiling water |
1 small onion, chopped |
2 tablespoons all-purpose flour |
1/4 cup cold water |
1 cup cubed, cooked potatoes |
1/2 cup sliced, cooked carrots |
1/2 teaspoon salt |
1/4 teaspoon pepper |
baking powder biscuits |
Directions:
1. Place kidneys and water to cover in a heavy saucepan; let stand 1 hour. Drain. Remove center cord and excess fat from kidneys; discard. Cut kidneys into small pieces.
2. Combine kidney, bouillon cube, boiling water, and onion in a medium saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes.
3. Combine flour and cold water, stirring well to form a smooth paste. Stir into kidney mixture. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Stir in potatoes, carrots, salt, and pepper. Remove from heat; spoon into a 9-inch pie plate. Top with Baking Powder Biscuits. Bake at 400° for 15 minutes or until biscuits are golden brown.
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