Gasa rago da shinkafa

1. Mu tsaftace naman daga jikin daji kuma a yanka shi a kananan ƙananan, kusan 5-6 san. Sinadaran:

• tafarnuwa - 5 hakora
• Marjoram - 1/2 Teaspoon
• Black barkono - 1/2 Teaspoon
• Mint - 20 Grams
• Jiki na mutton - 800 Grams

Umurnai

1. Mu share naman daga jikin daji kuma a yanka shi zuwa kananan guda, kimanin kusan centimita. Muna amfani da kafafar kafa ba tare da kasusuwa ba. Tare da Mint da tafarnuwa, mun sanya shi a cikin wani saucepan. 2. Mix kayan yaji tare da giya, kara zuwa nama da kuma karkashin murfin rufe murfin barin su yi zafi tsawon daya ko biyu a wuri mai sanyi. Domin har ma yana shawa sau da yawa nama yana gauraye. 3. Mu dumi fuka mai frying mai haske da ganuwar ganuwar da soyayyen naman (tare da yankakken nama da ƙananan rabo). 4. Yi bushewa a kan zafi mai zafi, har sai an kafa ɓawon launin ruwan kasa. Gurasar nama ba ta yada juna ba. Sa'an nan kuma mu yada shinkafar da aka wanke a cikin gwal, inda za a yi naman nama, da kuma zuba man fetur. Fried rago an dage farawa daga daga sama. 5. Zub da marinade a cikin kwanon frying, wanda aka nama nama, kuma tafasa. 6. Saka ruwa daga frying kwanon rufi da ruwan zãfi cikin siffar rago. Gasa ga minti 50 a zafin jiki na 180 digiri, rufe nauyin tare da tsare.

Ayyuka: 6