- Dankali - 600 Grams
- Namomin kaza - 400 Grams
- Gwaran ƙaya - 400 Grams
- Cukuba - 400 Grams
- Kwan fitila - 1 yanki
- Carrot - 2 guda
- Gura - 1 yanki
- Ganye 1/2 kofin
- Man kayan lambu - 50 milliliters
- Tafarnuwa - 4 Hutu
- Spices - - Don dandana
- Milk - 50 Milliliters
- Butter - 20 Grams
Muna duba ko duk kayan sinadaran suna cikin wuri (ko da yake idan wani abu ba shine - ba abin tsoro bane, tasa yana fama da sauye-sauye). Ana dafa shi dankali, kamar yadda a cikin puree - a yanka a kananan guda kuma a tafasa cikin ruwan salted har sai an dafa shi. Finely yanke albasa da karas. Ƙarƙashin yanke da namomin kaza, cuku rubbed a kan babban grater. Yankakken albasa, albasa da tafarnuwa don 'yan mintoci kaɗan toya a cikin man fetur (har sai gaskiyar albasa). Ƙara namomin kaza zuwa kayan lambu, haɗa da sata don kimanin minti 5 a kan zafi mai zafi. Daga dankali a halin yanzu muna yin mafi tsarki puree. Don kayan lambu da namomin kaza, ƙara nama mai naman sa, motsawa kuma toya don kimanin minti 5. A cikin dankali mai dankali, ƙara rabin ramin cakulanmu. Gasa gari na kimanin minti daya a cikin kwanon rufi mai fure. Sa'an nan kuma mu canza zuwa gari abin da aka soyayyen a cikin sauran nau'in frying - nama nama, namomin kaza da kayan lambu. Rufe tare da murfi da stew don minti 4-5. Mun dauki nau'i don yin burodi, dafa a kan abin da ake ci na namomin kaza, kayan lambu da naman nama. Layer na biyu an kwantar da dankali. A ƙarshe, kashi na uku shine Layer cuku. Gasa ga minti 15-20 a digiri 150 (har sai cuku ya shafa). An shirya shirye-shiryen katako! Da sauƙi a kwantar da hankali kuma ku bauta wa teburin. M!
Ayyuka: 6-8