Curried Kidneys

450 g/1 lb lambs' kidneys, skinned, cored and diced
100 g/4 oz onions, peeled and chopped
2 cloves garlic, peeled and crushed
250 ml/8 fl oz tomato juice
1 tablespoon curry powder
1 tablespoon lime or lemon juice
salt
freshly ground black pepper
beef stock (if necessary)

Put all the ingredients except the beef stock in a non-stick saucepan. Bring to the boil, cover and simmer for about 30 minutes.

Check occasionally that the kidney mixture is not getting too dry, add a little beef stock if necessary. Serve with rice and a vegetable curry. SERVES 4