This is a classic English dish for breakfast or lunch, I have made a couple of updates. I got the lamb kidneys from American Heritage Farm and used those as the main flavor ingredient. There is also bacon, cumin, cayenne, gochujang, Worcestershire, and other flavors. This is all on a Chunkers sourdough base. The cremini mushrooms sauce is a tasty footnote to the dish. I am glad I didn’t make some offal joke about lamb kidneys. I hope you like it.

4 lamb kidneys (fat and veins removed)
2 strips bacon, diced
8 ounces flour
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 stick butter
8 ounces cremini mushrooms, sliced
1 tablespoon gochujang paste
1 tablespoon worstershire sauce
1 tablespoon ketchup
3 tablespoons milk
1 tablespoon English mustard

Sourdough bread slice (Chunkers bakery)

In a large skillet on medium add bacon and cook until crispy. Remove to a paper towel saving fat.

Add 1/2 stick butter.

Add flour to bowl, add cayenne, cumin, salt, pepper and paprika and mix.

Add cleaned kidneys to flour mixture then transfer to pan with bacon fat and butter. Cookon medium until juices are visible from top.(About 6 minutes) Turn and cook until tender.

Remove to a paper towel.

Add 1/2 stick of butter to pan and mushrooms sauté for 8 minutes. Until they let out their water.

Add ketchup, Worcestershire, gochujang, and mustard and stir.

Add bacon and kidneys to pan.

Stir. Add milk and stir.

Toast bread.

Serve mixture on toast. Add chives.