- Ƙananan nama - 450 Grams
- Bow - 2 guda
- Karas - 80 Grams
- Rutabaga - 80 Grams
- Cumin - 1/2 Teaspoon
- Cinnamon - 1/2 Teaspoon
- Faski - 2 Art. spoons
- Worcestersky miya - 2 Art. spoons
- Gida - 1 Art. a spoonful
- Tafarnuwa - 2 Hutu
- Tumatir manna - 1 st. a spoonful
- Man zaitun - 2 abubuwa. spoons
- Lambuna ko kayan lambu - 275 Milliliters
- Yayyafa dankali da cuku: Dankali - 900 Grams
- Butter - 50 Grams
- Salt da Pepper - - Don dandana
Finely sara albasa da tafarnuwa. Casa karas da ƙuda a cikin kananan guda. Finely sara da faski. Kasa da dankali, a yanka su cikin kashi 4 kuma saka su a cikin ruwan daji da ruwan gishiri don kada ya zama baƙar fata. 2. Zuba man zaitun a cikin sauya da kuma zafi shi a kan matsakaici zafi kuma ƙara yankakken albasa da tafarnuwa. Cook don mintuna 5, sau da yawa yana motsa albasa har sai ya zama jan. Ƙara karas da rutabag da kuma dafa don karin minti 5, yana motsawa akai-akai. Cire sinadaran daga gurasar frying, motsawa zuwa farantin kuma ajiye shi. 3. Ƙara shayarwar ragon zuwa ga kwanon rufi da kuma toya, sau da yawa juyawa har sai naman ya zama blushes. Lokacin da dukan mince juya launin ruwan kasa, ƙara kayan lambu, faski, cumin, kirfa, Worcesters miya, broth da tumatir puree. Yayyafa da gari da kuma haɗa da kyau. Sauke wuta zuwa mafi ƙaƙa, rufe da kuma dafa don kimanin minti 35. Jira kowane minti 10 da kuma ƙara wasu kandun ruwa na ruwa idan cakuda ya fara tsayawa zuwa kasa na kwanon rufi. Sanya dankali a kan zafi mai zafi tsawon minti 25 kuma dafa har sai an dafa shi. 4. Gyara dankali ka bar shi ya tsaya na mintuna 5 ba tare da murfi ba. Ƙara man shanu da kuma sanya dankali mai dankali. Wannan zai ɗauki kimanin minti 2. Canja nama a cikin tasa mai zafi. 5. Yi amfani da tanda zuwa digiri Celsius 200. Yin amfani da cokali, sanya dankali a ko'ina akan nama. Kwasfa dankali da yayyafa cuku a sama. 6. Saka da tasa a cikin tanda mai dafafi da kuma dafa tsawon minti 30. Mafarin makiyayi yana shirye ya bauta. Ku bauta wa tare da kayan lambu.
Ayyuka: 4