- Dankali - 800 Grams
- Gwangwani - 200 Grams
- Abincin - 500 Grams
- Albasa - 1 Kayan
- Tafarnuwa - 2 Hutu
- Abincin ko kaza mai kaza - 500 Milliliters
- Seasonings - - To dandana (thyme, ƙasa barkono, gishiri da sauransu).
Yanke nama a cikin guda (tare da gefen 2.5-3 cm), yanke albasa da dankali. Sa'an nan kuma, a cikin wani saucepan ko a cikin wani saucepan tare da wani wuri mai zurfi, za mu ƙona man fetur kuma muyi sauri a raba ɗakunan nama a kan zafi mai zafi kamar kimanin minti 3-5 da kuma sanya shi a cikin farantin. Sa'an nan a cikin wannan man fetur toya da albasarta da wake. Fry a kan matsakaici zafi, motsawa kullum, don 5-7 minti. Sa'an nan kuma ƙara dankali zuwa wake, gishiri. Bayan frying da dankali na kimanin minti 5, sake dawo da nama sannan kuma cika shi da broth, gishiri kuma ƙara kayan yaji don dandana. Mu kawo kan zafi mai zafi zuwa tafasa da rage wuta, tare da rufe murfin kuma simmer har sai naman ya zama m, kimanin minti 40. Mintuna 5 kafin cin abinci, muna sanya tafarnuwa a cikin saucepan. Anyi!
Ayyuka: 8-10