Devilled Kidneys with Rice
Lamb kidneys in a hot, tangy cayenne and mustard sauce, served over fluffy rice.
- Time30 min
- LevelEasy
- Costabout £2.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1410kcal
- 74.5gcarbs
- 3.9gof which sugars
- 88gfat
- 38.3gsaturates
- 81.1gprotein
- 4.4gfibre
- 4.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cook the rice according to the packet, usually about 12 minutes. Drain and keep warm.
12 min - 2
Mix the flour, cayenne, mustard powder, paprika and salt on a plate. Pat the kidneys dry and toss them in the mix.
- 3
Heat the oil in a large frying pan over a high heat. Fry the kidneys for 2 minutes on each side until browned. Lift out onto a plate.
4 min - 4
Turn the heat to medium and cook the onion in the same pan for 5 minutes until soft. Stir in the tomato purée and cook for 1 minute.
6 min - 5
Add the Worcestershire sauce, stock and vinegar. Simmer for 4 minutes until it thickens into a glossy sauce.
4 min - 6
Return the kidneys to the pan and cook for 1 more minute, just to heat through. Spoon over the rice and scatter with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
