- Nama (rago ko naman sa) - 500 Grams
- Daikon - 1 yanki
- Kwan fitila - 2 guda
- Tumatir - 3 Kaya
- Man fetur - 80 Milliliters
- Rice - 200 Grams
- Spices - - Don dandana
Yanke ɓangaren litattafan nama cikin manyan guda, mun ajiye. Ana sanya kasusuwa a cikin wani saucepan, cike da ruwa (kimanin lita daya da rabi) kuma ya sanya wuta ta matsakaici. Cook broth 1 hour. A cikin wani tafasa a cikin ruwa, kara dan gishiri da kayan lambu a cikin ruwan zãfi, sa'annan mu sanya shinkafa a cikin kwanon rufi. Ku dafa shinkafa ba tare da murfi ba har sai an shirya, idan babu ruwan isasshen ruwa, zamu kara ƙarin (rawar farko na ruwa da shinkafa shine 1: 1). Lokacin da shinkafa ya yi kusa da kusan kusan ya sha ruwan, ƙara kayan yaji (Ina da zira da coriander). A gaskiya, muna barin shinkafa ƙarshe yayin da muke shirya kanmu. Yanke nama a cikin ƙananan ƙananan-kamar yadda ya saba. Dyke da barkono a yanka a cikin bakin ciki, da albasarta - kawai sosai finely. A cikin gabarmu mun warke kimanin lita 40 na man shanu, mun sanya nama a ciki. Ciyar da naman har sai red, to, ku ƙara albasa da kuma toya har sai albasarta su kasance m. Sa'an nan kuma ƙara barkono da radish zuwa gakumar, toya don 'yan mintoci kaɗan, lokacin da kayan lambu ke kara tausasawa - ƙara da tumatir yankakken yankakken, haɗuwa da stew a matsanancin zafi. Lokacin da tumatir suka juya zuwa tumatir manna, za mu ƙara ɗigo biyu na nama mai zafi ga ƙwan zuma. Stew na minti 10, sa'annan ƙara dukkan sauran rassan. Muna dafa miya don karin minti 30 a kan tafasa mai tsaka, a ƙarshen shirye-shiryen, muna daidaita gishiri da barkono, ƙara kayan yaji. A gaskiya, duk abin shirya - shi ya kasance kawai don fayil. Mun sanya shinkafa a cikin wani farantin mai zurfi, daga sama mun karbi kyauta da ruwa - kuma muyi aiki da shi. Bon sha'awa! ;)
Ayyuka: 4