- Paprika - 3 teaspoons
- Salt - 1 teaspoon
- Cumin - 1 teaspoon
- Kirim mai tsami - 150 Grams
- Wuyan naman alade - 1 Kilogram
- Masarar gari - 10 Grams
- Man kayan lambu - 40 milliliters
- Red tumatir - 250 Grams
- Albasa - 1 Kayan
1. Sanyo albasa a cikin rami-zobe kuma yaduwa a cikin wani saucepan, inda za mu shirya goulash (ƙananan kwanon rufi) A matsakaici zafi, dafa for 2-3 minti. Ya kamata albasa ya zama sutura. Ƙara kayan yaji da kuma dafa don wasu 'yan mintoci kaɗan, yana motsawa don haɗuwa da man shanu da paprika. 2. A kan nama ya yanke kitsen mai yawa, sannan a yanka shi cikin cubes, kimanin centimeters, kuma ƙara da albasa. A kowane bangare sauƙaƙe toya. 3. Add ruwa don naman ya rufe kusan gaba daya. Sa'an nan kuma gishiri da kuma kawo zuwa tafasa. Rage wuta kuma ka dafa tare da murfin da ba a ɗauka ba game da sa'a daya, ko watakila kadan. Har sai nama ya zama taushi. 4. Tsaftace tumatir, a yanka a kananan cubes kuma ƙara kimanin minti 30 kafin a shirya nama a naman alade. Lokacin da naman alade ya shirya, ƙara hatsin gari da kirim mai tsami. Ƙara karamin gari. 5. Sanya da kyau kuma ka kawo ga tafasa. Muna bincika gishiri da kuma hidima a teburin.
Ayyuka: 6