Serve with boiled noodles or rice and a fresh green vegetable such as broccoli. Or, use as a topping for jacket-baked potatoes (it will serve 8 this way). Alternatively, try using as a tasty stuffing for a baked marrow.
4 lamb kidneys, halved and cores removed
250 g (9 oz) lean pork fillet, cut into 2.5 cm (1 inch) cubes
2 tablespoons vegetable oil
1 onion, chopped
350 g (12 oz) tomatoes, skinned and quartered
3 tablespoons sweet red vermouth
1/2 teaspoon dried oregano
salt and freshly ground black pepper
150 ml (1/4 pint) natural yoghurt
1. Heat the oil in a large saucepan, then add the onion and fry very gently for 5 minutes until soft and lightly coloured.
2. Add the pork to the pan and fry,
turning from time to time, for 10 minutes until lightly browned.
3. Cut each kidney half into 4 pieces. Add to the pan and fry, stirring frequently, for 5 minutes.
4. Stir in the tomatoes, vermouth and oregano, and season to taste with salt and pepper. Cover and
cook for 10 minutes, then remove the lid and cook for a further 5 minutes until the pork is tender when pierced with a sharp knife.
5. Remove from the heat, taste and adjust seasoning, then swirl in the yoghurt. Turn into a warmed serving dish and serve at once.
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