- Man kayan lambu - 30 milliliters
- Albasa - 2 Pieces
- Man zaitun - 2 abubuwa. spoons
- Dankali - 4 guda
- Dried ganye - 1 teaspoon
- Suman - 150 Grams
- Pepper da gishiri - - Don dandana
- Tafarnuwa - 2 Hutu
- Doard - 1 teaspoon
- Masukoki - 300 Grams
- Table Wine Wine - 50 Milliliters
- Vinegar - 70 Milliliters
- Kirim mai tsami - 250 Milliliters
1. Tsabtace da finely sara da albasa. Rubuta a kan babban maƙala, ko kawai chopping karas. 2. Mun tsabtace kabewa daga fata kuma yanke jiki cikin kananan cubes. Fruit vinegar zai zama mai kyau marinade for kabewa. Mun ci gaba da kasancewa a madauri a cikin marinade na minti goma sha biyar. 3. Mun wanke namomin kaza (a cikin wannan girke-girke) - tsabtace su, kuma a yanka a kananan yanka. Muna kwasfa dankali kuma a yanka cikin kananan cubes. Cika ruwan zafi da bar shi tsawon minti goma sha biyar. Bayan wanke dankali a cikin ruwa. 4. A cikin kwano, motsa kabewa, namomin kaza da dankali, ƙara Basil, faski, barkono baƙi da gishiri. Kafin tabbatar da gaskiya, muna adana albasa a man fetur, sa'annan mu sanya shi cikin tukunya. 5. Saka namomin kaza, kabewa da dankali a kan albasa. Mix kirim mai tsami da man zaitun, farin giya da mustard. Cika wannan cakuda da stew. 6. Game da sa'a daya yin gasa a cikin tanda. Wuta ya zama matsakaici. Bayan an cire shi. A tasa yana shirye.
Ayyuka: 6