Kidney, liver in spicy sauce – Yehodiqa we’t
1 large lamb or beef kidney
½ lamb or beef liver
2 cups chopped red onions
½ cup berbere
¼ tsp ginger
½ cup cooking wine
1 cup spiced butter
¼ tsp cardamom (koremina)
½ tsp black pepper
2 cups water
Salt to taste
Cut the kidney and liver into small pieces.
In a pan on a low heat fry meat and set to one side.
In a pan brown the onions along with the butter and add cooking wine.
Stir in red pepper.
Add the kidney and liver, stirring well.
Add water and simmer on a low heat until the sauce thickens.
Add all the spices and continue cooking for 15 minutes.
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