Sweet and Sour Liver and Kidneys

Potjie No: 2
Serves: 6
Cooking Time: ½ hour
Print Recipe » 
Email Recipe »

Ingredients

1 sheep’s liver
2 sheep’s kidneys
1 sheep’s heart
15 ml butter
15 ml cooking oil
1 onion, sliced
15 ml cake flour
250 ml meat stock
15-30 ml vinegar
5 ml sugar
5 ml salt
Freshly ground black pepper to taste

Method

• Pull off the outside skin of the liver.
• Cut out the tubes and slice liver into thin strips, or dice.
• Discard outside skin of kidneys.
• Cut kidneys in half, remove hard core, and dice.
• Rinse out heart thoroughly under cold running water, then cut out tubes.
• Dice heart.
• Heat butter and oil in potjie, add meat and brown.
• Add onion and sauté until transparent.
• Sprinkle flour over meat and stir.
• Add heated stock, vinegar and sugar and season with salt and pepper.
• Cover with lid and simmer for 20-30 minutes or until the meat is tender.