Cut open lamb kidneys, remove fat and white tubes, cut kidneys into fine slices. Remove the skin from the shallots and garlic and dice very finely.
Heat oil strongly in a frying pan and quickly fry the kidneys in small portions. Set finished portions aside in a baking dish.
Sauté shallots, garlic, chili and bay spice in oil, pour sherry and add the gravy that has collected in the baking dish with the sautéed kidneys. Boil down, but not too much, you want to have sauce left.
Remove the bay leaf, add the kidneys and heat again briefly. Add salt and pepper. Sprinkle the chopped parsley on top.
Serve with white bread to soak up the sauce.
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