1 kg of goat entrails, cut into medium-sized (2 × 3 cm)
250 gr lamb, cut giblets.
BWG 250 g thinly sliced red
6 cloves of BWG white, sliced TPIS
3 cm ginger, minced
1 / 2 teaspoon pepper
50 cc of soy sauce
2 tablespoons tamarind
palm sugar to taste
mix all ingredients together, within pot / pan
Cook over low heat, pour the water sdkit DMI sdkit stirring.
cook until soft and tender meat
Add water if it is less