- Cushewa - 800 Grams (naman alade ko naman sa)
- Kwan fitila - 4 guda
- Karas - 250 Grams
- Man kayan lambu - 4 abubuwa. spoons
- Lemon - guda 12
- Dry giya - 75 milliliters
Zai yi wuya a yi tunanin wani zafi mai zafi fiye da sauti. Dafa abinci yana da sauqi - ko da girke-girke na nama mai naman yana da sauƙi, amma ana iya sauƙaƙa, alal misali, ta maye gurbin ruwan inabi tare da ruwa mai zurfi. Babban abu shine fahimtar fasaha na dafa abinci, kuma duk abin da aka rigaya an riga an gyara a hankali. Don haka, yadda za a dafa naman naman alade: 1. Albasa da karas an tsabtace, yankakken yankakken - albasa cubes, karas rabin igiya. 2. Sa'an nan a cikin kwanon frying dumi da kayan lambu da man fetur kuma toya a cikinta nama nama har sai ya ɗauki launin ruwan kasa mai launin ruwan kasa. 3. A cikin kwanon frying tare da nama mai naman, ƙara albasa da karas. Fry a kan matsakaici zafi na wani minti 1-2. 4. Sa'an nan kuma ƙara ruwan 'ya'yan itace na rabin lemun tsami, kimanin 75 ml na ruwan inabi mai bushe (in ba ruwan kawai), zai fi dacewa bushe, 100 ml na broth (kuma, idan ba ka da shi - zaka iya ƙara ruwa). Duk a ko'ina mixed da stewed. 5. Gishiri, barkono, rufe tare da murfi kuma simmer a kan zafi kadan na kimanin 1 hour. Idan ruwa ya kwashe, ƙara ƙarin. Ya kamata a kwashe nama a cikin ruwa, kuma ba a dafa shi ba. A gaskiya, wannan duka - stew yana shirye ya ci. Ina bayar da shawarar yin aiki tare da gurasar shinkafa da kayan lambu, amma zaka iya aiki tare da wani abu idan kana so. Sa'a mai kyau a dafa! ;)
Ayyuka: 4