- Gumen fillet - 4 guda
- Gwangwani gwangwani - 400 Grams
- Tsarin tumatir ne - 400 Grams
- Balsamic vinegar - 4 abubuwa. spoons
- Dogayen ƙwayar wucin gadi - 4 Art. spoons
- Paprika - 2 Art. spoons
- Honey - 1 teaspoon
- Tafarnuwa - 2 Hutu
- Faski - 1 teaspoon
1. Gasa kayan kajin cikin cubes. Cire gobe ko murkushe tafarnuwa. Ƙara man zaitun, balsamic vinegar da mustard a cikin kwano da kuma haɗa da kyau tare da cokali mai yatsa. Ƙara kaza a cikin cakuda kuma ka sake haɗuwa da kyau, don haka dukkanin kaza an rufe shi da marinade. Saka kajin da aka zaba cikin firiji don awa 2. Idan kana da zarafi ka bar kajin ya fi tsayi, ya fi kyau. Za ka iya ajiye kaza a cikin ruwan tekun har sai karfe shida. 2. Cire ruwa daga wake, da barin lita 50 na ruwa. Zuba ruwa cikin saucepan, ƙara wake, tumatir, zuma, paprika da tafarnuwa. Gyara wuta zuwa ƙarami. Daga lokaci zuwa lokaci saro. 3. Yi wanka da frying a kan matsanancin zafi kuma ƙara kaza zuwa gare shi. Sau da yawa juya da motsa kaza. Cook don minti 10 ko har sai dafa shi. Yayyafa da faski na minti daya har sai an shirya. Yi aiki a kan faranti mai dumi tare da garnishes daga kayan lambu da ka zaɓa.
Ayyuka: 4