- Lambun - 900 Grams
- Aiva - 3 Kayan
- Kwan fitila - 2 guda
- Bulgarian barkono - 2 guda
- White ruwan inabi bushe - 200 Milliliters
- Sugar - 1 teaspoon
- Salt, barkono kasa baki - - Don dandana
- Zira - 2/3 Art. spoons
- Ground coriander - 1 teaspoon
- Raykhon - 1 Sanya
- Man kayan lambu - 50 milliliters
- Cilantro sabo - - Don dandana
Quince, idan wani bai sani ba, wadannan sune 'ya'yan itace masu kyau, wani abu mai kama da apple. Namu abincinmu, bari mu bushe. Mun yanke kowace quince by about 8 lobules. Mutton, cire fim da duwatsu, yanke nama a kananan ƙananan matsakaicin girman. Muna ɗauka kwanon rufi mai laushi ko gishiri fry, muna zafi man fetur a cikinta. A cikin man fetur, toya da quince lobes zuwa zinariya ɓawon burodi. Fry da gurasar dan kadan yafa masa sukari kuma ya motsa daga kwanon rufi zuwa farantin. A cikin gurasar frying tare da man shanu, mun jefa mutton. Fry a kan zafi mai tsanani har sai rudeness. Lokacin da nama ya lalace, ƙara albasa yankakken da barkono barkono a cikin kwanon frying. Biye da barkono, ƙara duk kayan yaji zuwa gurasar frying. Cire A lokacin da kayan lambu ke daɗaɗaci - zuba duk abinda ke ciki na frying kwanon rufi tare da ruwan inabi, rufe frying kwanon rufi tare da murfi, kuma simmer a kan jinkirin wuta na minti 45. Sa'an nan kuma mu koma komawar gurasar frying da tushim na kimanin minti 15 akan ƙananan wuta. An yi aiki ba tare da ado ba - wannan aikin an yi shi ne daidai da quince. Bon sha'awa!
Ayyuka: 4