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Lamb Kidney Stew
Background info: Descending from wild ancestors in ancient Mesopotamia and among the first animals to be domesticated, sheep have fed, clothed and comforted humans for thousands of years. Many traditional cultures across the globe have depended on this ruminant for milk, meat, and leather, like the Mongolian pastoral herders (one of the last remaining nomadic cultures on the planet).
Although the consumption of mutton became unpopular in the U.S. after WWII, lamb continues to be a favorite, with the oft-forgotten kidneys being especially rich in nutrient density. A highly bioavailable source of iron and selenium, this special organ meat also contains beta-alanine, an amino acid that aids in optimal muscle function.
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This makes a hearty breakfast.
Slice kidneys thinly.
Slice mushrooms, onions, celery, and bell peppers.
Melt butter, coconut butter, or olive oil in skillet (low heat).
Add the kidneys and veggies (you could do this at the table in an electric skillet), and stir fry to your desired doneness.
Dissolve 1 tablespoon of arrowroot in ½ cup of water, add it to the broth and veggies, and stir until thickened (1 or 2 minutes).
Season to taste with herbs.
Pat Connolly is Curator for PPNF. She has written several books on food preparation and is the author of the Candida Albicans Cookbook.
Published in Health & Healing Wisdom
Fall 2006 | Volume 30, Number 3
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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