Sauteed Kidney In Mustard Cream Sauce

• 350 g pork, kidney
• salt and pepper
• 1 tablespoon vegetable oil
• 1 pat butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 splashes vinegar
• 3 teaspoons mustard
• 100 g yoghurt
• 1 lime, juice of

1. Trim the kidneys by removing the gristle and cut the remainder into bite size slices and season.
2. Heat the oil in a wok and stir fry the kidneys for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidney with a slotted spoon and keep aside.
3. Stir fry the onions/garlic in the same oil until soft (around 4 minutes). Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidneys to the wok. Stir well, cover and simmer for 5 minutes.

pork, salt, vegetable oil, butter, onion, garlic, vinegar, mustard, yoghurt, lime

Taken from www.food.com/recipe/sauteed-kidney-in-mustard-cream-sauce-531996 (may not work)