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Kidney Stew

7 tb Olive oil, divided 3 and 4
1/2 c Onion, minced
1 ts Garlic, minced
1 c Tomatoes, minced
1 tb Red wine or substitute wine vinegar or malt vinegar
1 1/2 lb Lamb kidneys, cleaned, trimmed, quartered
1/2 ts Salt
Pepper to taste

Wilt onion and garlic in 3 T of oil. Add tomatoes and wine. Cook until thick.

Rinse and dry the kidneys. Season with salt and pepper. Stir-fry in 4 T of hot oil until lightly browned on all sides. Add tomato mixture. Cook a couple minutes. Correct seasoning. Serve hot with or over rice.

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