Dan rago ya zama mai kyau da m bayan cin abinci mai kyau. Don dandana ɗan rago mai kyau ba dole ba ne ya zama abin ƙyama a gidajen cin abinci, ya isa kawai don maimaita girke-girke a gida.
Yadda za a dafa ɗan rago a cikin tanda?
Sinadaran:
- man zaitun - 3/4 abubuwa;
- dried chili - 1 tbsp. cokali;
- Dried oregano - 2 tbsp. spoons;
- tafarnuwa - 4 cloves;
- faski - 1 bunch;
- gishiri, barkono - dandana;
- rago rago - 3 kg;
- dankali - 8 kwakwalwa.
Shiri
Sannan ya sake karatun digiri 260. A cikin karamin kwano, haɗa man shanu, yankakken barkono, oregano, tafarnuwa, faski fashi da gishiri tare da barkono. Tare da manna da aka samo, tokafa gefen kafa na tumaki kuma ya shimfiɗa shi a kan tanda. Bada launin nama don kimanin minti 30, sa'annan ka rage yawan zafin jiki a cikin tanda zuwa digiri 200, rufe murfin mutton tare da tsare kuma ci gaba da dafa abinci na minti 40.
Da zarar mutton a cikin tanda a cikin takarda za ta raba mai, za mu fitar da kwanon rufi, sa mai yatsun da mai, kuma a tarnaƙi muna tsoma dankalin turawa. Lambun da dankali a cikin tanda za su kasance a shirye a lokacin da tubers suka zama taushi, kuma yawan zafin jiki na nama zai kai kimanin digiri 60. Kafin bautawa, ya kamata a bar naman ya huta don minti 15-20 kafin yanke.
Kayan girke na lambun a cikin tanda a cikin hannayen riga
Sinadaran:
- mutton scapula - 2 kg;
- man zaitun - 8 tbsp. spoons;
- oregano - 3 rassan;
- Rosemary - 3 rassan;
- tafarnuwa - 4 cloves;
- jan giya - 600 ml;
- tumatir a kanta ruwan 'ya'yan itace - 800 g;
- sugar - 1 tbsp. cokali.
Shiri
Sakamakon karatun digiri 220. Oil zuba a cikin wani blender da whisk tare da oregano, tafarnuwa da Rosemary. Ƙara gishiri zuwa cakuda don dandana kuyi shi da ragon tumaki. Saka nama a kan tukunyar burodi da gasa na minti 20, sa'annan kuma sanya sutura a cikin hannayen hannu kuma mayar da ita zuwa tanda, kafin rage yawan zazzabi zuwa digiri 150. Ya kamata a gasa nama don kimanin awa 3, yayin da hannayen riga ba za su bari ruwan 'ya'yan itace da aka saki ba a lokacin da ake dafa abinci.
Yanzu dole ne a bude shinge a hankali kuma ya cika da ruwan inabi da tumatir a cikin ruwan 'ya'yanta . Ɗauki 'yan ramuka don fita daga tururi kuma ci gaba da dafa abinci na minti 40. Lokacin da nama ya shirya, cire shi kuma ya bar wurin hutawa kafin a yi hidima, kuma an sauya miya a cikin kwanon rufi kuma an cire shi har sai lokacin farin ciki.
Skewers na rago da kayan lambu a cikin tanda
Sinadaran:
Don marinade:
- ruwan 'ya'yan itace 2 lemons;
- lemun tsami kwasfa (grated) - 2 tsp.
- man zaitun - 1/4 na karni;
- a cakuda Italiyanci ganye - 1 teaspoon.
Don kebab shish:
- rago - 750 g;
- red albasa - 1 pc.;
- Bulgarian barkono (launuka daban-daban) - 3 kwakwalwa.
- man alade - 6 guda.
Shiri
Mun yanke rago a cikin cubes kuma muka saka su a cikin tabarau. Gishiri da barkono nama, sannan kuma zuba shi da cakuda ruwan 'ya'yan lemun tsami, bawo, man zaitun da ganye. Mun bar naman ya shafe kimanin minti 10.
A halin yanzu, muna yanka kayan lambu tare da manyan cubes da kuma sanya su a cikin wani marinade.
Ƙasashin babban kwanon frying ko burodin burodi an rufe shi da tsare kuma mun sanya kayan da za a yi masa. Ita ne mai da zai kiyaye kitsen daga naman daga kasancewa mai tsanani daga hayaki mai tsayi. Mun sanya gurasar kan frying pan da kuma sanya skewers ko skewers tare da shish kebab a kai. Sannan ya sake karatun digiri 250 kuma ya gasa nama har sai an shirya. Bugu da kari, muna shirya kebab shish na minti 10 zuwa launin zinariya daga sama, sa'an nan kuma kunna shi don ya kasance da tsabta daga kasa, inda aka katange shi ta hanyar fitilar zafi.
Sish kebab da aka shirya, sai dai don wariyar wuta, bazai bambanta da yawa daga fasalin da aka tanada a cikin yanayin ba.