One of my all time favourites!

8 lamb's kidneys, quartered and the inner white core trimmed out.
1 chopped onion
2 oz butter
2 cloves garlic sliced
1 small pot sour cream
2 teaspoons caraway seed
1 to 2 teaspoon sweet smoked paprika
salt to taste

Heat butter and cook onion until soft
Add caraway, paprika and chopped kidneys - keep stirring until the kidneys are not really bleeding much and now add the other ingredients, stir until warmed through and serve. The kidneys should still be pink inside and tender.

Delicious with buttered dark green cabbage and something like cauliflower.