Dan rago ya yanka a cikin manyan wurare - wani wuri a kan gefen 5-6 cm. Gyara zuwa zuwa
- Lambun - 800 Grams
- Tafarnuwa - 5 Zubchikov
- Mint - 30 Grams
- White ruwan inabi bushe - 300 Milliliters
- Tafarkin ƙasa - 1/2 Teaspoon
- Marjoram - 1/2 Teaspoon
- Oregano - 1/2 Teaspoon
- Cumin - 1 teaspoon
- Man kayan lambu - 60 milliliters
- Rice - 300 Grams
- Salt - 1 teaspoon
Dan rago ya yanka a cikin manyan wurare - wani wuri a kan gefen 5-6 cm. Ninka a cikin kwanon rufi da tafarnuwa da Mint. Ka cika mutton da giya kuma ka yi barci tare da kayan yaji. Bar bar don sa'a daya da rabi. Yi aiki tare da hankali don yayyafa nama (ba tare da marinade) a cikin kwanon rufi da man fetur ba. Fry har sai an murkushe shi. Da zarar an naman nama tare da ɓawon burodi - mun cire shi daga wuta. Muna dauka mai gishiri, zuba kayan lambu a ciki sannan mu rufe shinkafar da aka wanke. Top shimfiɗa soyayyen ɓangaren rago. A cikin kwanon frying wanda muke soyayyen rago, tafasa sauran marinade. Da zarar marinade fara tafasa, cika shi da gurasar gasa. Gasa ga minti 50 a 180 digiri a kan shiryayye na tsakiya, kafin rufe da burodi sheet tare da tsare. Ku bauta wa zafi.
Ayyuka: 6-7