🇱🇸 Basotho (Lesotho) Cuisine

Likahare tsa Nku

Braised Lamb Offal

Prep Time 45 min

Servings 6

Difficulty Hard

Calories 313 kcal

A flavorful stew of lamb offal including liver, kidneys, and tripe, slow-cooked with onions and spices. This nose-to-tail dish reflects the Basotho philosophy of wasting nothing from the animal.

Ingredients

500g lamb liver, sliced
500g lamb kidneys, cleaned and halved
500g lamb tripe, cleaned and cut into strips
2 onions, chopped
3 tomatoes, diced
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon curry powder
2 cups water

Instructions

1 Thoroughly clean all offal pieces under running water
2 Boil tripe separately for 30 minutes until tender, drain
3 Heat oil in a large pot, sauté onions until soft
4 Add liver and kidneys, brown for 5 minutes
5 Add tomatoes and spices, cook for 10 minutes
6 Add pre-cooked tripe and water
7 Simmer covered for 45 minutes
8 Adjust seasoning and serve with papa

Did You Know?

In Basotho tradition, the preparation of offal is a communal event. Different organs are assigned to different family members based on age and status, with the liver typically reserved for elders as a mark of respect.