- Lambun - 500 Grams
- Rice - 4 Cups
- Grated karas - 1 kofin
- Tumatir manna - 1 st. a spoonful
- Ƙananan baka - 1 yanki
- Tafarnuwa - 1 st. cokali
- Man shanu mai gishiri - 2.5 st. spoons
- Kayan kayan aiki kamar 1/8 Art. spoons (turmeric, black barkono, zaki da barkono, kirfa, ƙasa coriander, ƙasa cloves, Fennel iri foda, Ginger foda)
- Salt - 3 Teaspoons
A cikin 1 tbsp. dafa albarkatun man shanu na minti daya, sannan kuma ƙara nama da kakar tare da gishiri da barkono, toya har sai launin ruwan kasa a kowane bangare. Sa'an nan, ƙara ruwa don ɓoye nama da 2 cm a sama. Rufe kuma dafa na rabin sa'a (bayan broth ya shirya kada a zuba). Bayan minti 30, a cikin wani sauƙi, a cikin sauran man shanu mai narkewa gishiri tafarnun yankakken na dan kadan. Gaba, ƙara karas, dafa don kimanin minti daya sannan sannan ku ƙara manna manna, haɗuwa da kyau. Sa'an nan kuma, ƙara nama, gishiri da kayan yaji, haɗa kome da kyau sosai. Yanzu, ƙara 4.5 kofuna na broth, rufe da kuma kawo zuwa tafasa (yawan broth ya dogara da irin shinkafa). Lokacin da cakuda ya tafasa, ƙara shinkafa da haɗuwa. Sa'an nan, rufe da kuma dafa a kan wani zafi kadan domin minti 15-20 ko har sai shinkafa ya shirya. Kwancen yana shirye. Bon sha'awa.
Ayyuka: 3-4