- Man kayan lambu - 30 milliliters
- Leg na Leg - 1500 Grams
- Salt - 2 Teaspoons
- Creamy ghee - 80 Grams
- Tafarnuwa - 2 Hutu
- Beans - 400 Grams
- Kinza - 10 Grams
- Albasa - 2 guda
- Mustard Dijon - 3 Teaspoon
1. nama nama shine kamar haka: a kowane bangare an lafafta shi da gishiri mai girma. Yi amfani da ruwan 'ya'yan itace, manya, turbaya da coriander, tafarnuwa da rufe wannan cakuda da kafa, saka shi a cikin jaka, zub da marinade a can kuma sanya shi cikin firiji. Kashegari za ku iya gasa. 2. Kafin yin burodi, muna wanke kafa daga hatsi, ya sanya shi a cikin wanka don yin burodi, kunna iyakar, kuma ku ajiye shi a kan gilashin burodi. 3. Yi tunanin tanda zuwa 220 ° C, sanya takardar burodi a ciki kuma riƙe shi a wannan zafin jiki na minti 20. Sa'an nan kuma mu rage yawan zafin jiki zuwa 180 ° C kuma ci gaba da yin burodi har wani awa. Yanzu muna fitar da takardar burodi da kuma yanke jaka. 4. Juye shi zuwa wancan gefen, zuba cikin marinade kuma gasa a gefe guda ba tare da hannayen riga na kimanin minti 15. Wani lokaci muna zuba ruwan 'ya'yan itace. 5. A lokacin da kafar ta yi wanka a ko'ina, kashe tanda. Mun ba nama don mu tsaya kimanin minti 20. 6. Yanke nama daga kasusuwa tare da wuka mai laushi, sa'annan ku zuba miya a bisansa. Ganyayen wake da aka kwantar a cikin man fetur zai zama kyakkyawan tasa.
Ayyuka: 6