50g unsalted butter
1 teaspoon cloves
1 teaspoon green cardamom pods, broken open
8 curry leaves
1 red chilli, deseeded and finely chopped
1 teaspoon turmeric
1 teaspoon ground coriander
Pinch ground cinnamon
10 lamb’s kidneys, trimmed membrane and core removed, and sliced in half
Juice of 1 lime
2 tablespoons olive oil
4 slices sourdough bread

  1. Heat a large frying pan over a medium heat and put in the butter. Once the butter has melted, add the cloves, smashed cardamom pods and curry leaves and cook for 1 minute or until the leaves begin to pop. 

  2. Add the chilli, turmeric, ground coriander and cinnamon and stir. Put in the prepared kidneys and cook for 3-5 minutes until golden brown. Squeeze over the lime juice and mix with the kidneys. Leave the rest in the pan. 

  3. Meanwhile, heat a griddle pan over a medium heat. Brush oil over the sourdough bread slices and place them on the griddle for 2 minutes each side until the bar marks appear. 

  4. Place a griddled sourdough slice in the centre of each serving plate and top with the kidneys. Pour over the spiced buttery juices left in the pan, disregarding the whole spices.