- Lambun - 600 Grams
- Tafarnuwa - 2 Hutu
- Man zaitun - abubuwa 4. spoons
- Zira - 1 teaspoon
- Turmeric - 1/2 Teaspoon
- Paprika foda - 1 teaspoon
- Cinnamon foda - 1/4 Teaspoons
- Salt, barkono baƙar fata - - Don dandana
- Kwan fitila - 1 yanki
- Naman gishiri - 300 Milliliters
- Lemon zest - 1 st. a spoonful
- Gwangwani mai ƙwanƙwasa (shirye-shirye) - 200 Grams
- Zaitun ba tare da rami - 10 guda ba
- Cilantro - - Don dandana
Don tsabta, zan nuna nauyin da muke bukata. Nan da nan ina kula da gaskiyar cewa an yi amfani da chickpeas a gwangwani masu amfani a nan. Idan kana da dan nama, to dole ne a fara da shi don dare, sa'an nan kuma tafasa har sai an dafa shi. Kuma a - duk abin da, kamar yadda a wannan girke-girke. Yanke mutton a cikin guda 3 da 3 cm cikin girman. Ƙara tafarnuwa mai laushi, 2 teaspoons ga nama. man zaitun, turmeric, zir, kirfa, paprika, barkono da gishiri. Dama da kyau kuma ka bar ka yi zafi domin awa 1. Kada ka sanya a cikin firiji - bari shi marinate a dakin da zazzabi. Muna zafi wani karamin man fetur a cikin kwanon frying, sanya nau'in rago a ciki kuma a fry su a cikin wuta mai zafi na mintina 2-3 kafin a samo wani ɓawon burodi. Ƙara albasa yankakken yankakken kuma toya don wani minti 2-3. Cika dukan abu tare da broth, kawo zuwa tafasa, sannan kuma rage wuta zuwa mafi ƙarancin kuma safa shi a karkashin murfin don sa'a daya. Kuma yayin da naman ya warwatse, dole ne a gwal da kwasfa tare da ɗan lemun tsami. Bayan sa'a daya, ƙara olives, zest da chickpeas ga nama. Dama kuma dafa a kan zafi mai zafi na kimanin minti 15. Bayan minti daya kawai kafin karshen dafa abinci, ƙara cilantro yankakke a cikin tasa. Ku bauta wa nan da nan, har sai sanyi. Bon sha'awa!
Ayyuka: 4