Ingredients:
1 kg. lamb cutlets
4 lamb kidneys
4 onions
1 tbsp. peanut oil
1 tbsp. flour
600 ml boiling water
1/2 tsp. Worcester sauce
3 bay-leaves
2 sprays thyme
1 kg. potatoes
50 gr. butter
Salt
Black pepper

Preparation and serving:
Divide the cutlets and sautee them in a frying pan together with the peanuts oil and the butter until it gets golden-brown. Remove the meat from the pan keeping the oil and put it in a pot with capacity of 3 - 4 L, suitable for oven . In the remaining oil sautee the kidneys, cut in bites until they get brown colour, then add them to the lamb. In the remaining oil sautee the onion, cut in big slices until it gets slight golden colour. In another deep pan put the flour and add slowly the boiling water and the Worcester sauce, stiring constantly until it gets homogeneus. Flavour and add it to the pot with the meat. Cut the potatoes in big pieces, flavour and arrange them over the meat. Close well the pot with a top and put it in a preheated to 180°C. Leave it for 90 min. 10 min before the end open it and add some butter over the potatoes. Leave it open until the potatoes get golden-brown surface.
Traditional side dish is Yorkshire pudding.

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