Kidney and Liver in Spicy Sauce

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.

Tagged as:

Dishes, Ethiopian Recipes, Kidney and Liver in Spicy Sauce, Ethiopian Food, Meat Dishes, Dishes, Traditional Foods


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