- Izinkumbi zengulube - 2 Kilogram
- Anyanisi - 0.5 Kilogram
- I-Kefir - 0,5 amalitha
- I-sauce ye-Soy - ama-milliliters angu-50
- Umhlabathi we-Ginger - Ukunambitha
- Umswakama omnyama we-pepper - Ukunambitha
- Imifino enamakhaza (tarragon, rosemary, njll) - Ukunambitha
- Usawoti - Ukunambitha
Izimbambo zengulube kufanele zihlanjwe, zomisiwe, zihlanjululwe ngamafilimu (akufanele kube khona eziningi) futhi zigaye amathambo zibe izingxenye ezincane. Gcoba epanini. I-anyanisi ye-peel, uthathe amasongo amabili (noma amasongo, uma ufuna ukuwagqoka ngama-skewers nenyama). I-anyanisi kahle ixoxelwe ukuba ivumele ijusi, futhi ihlanganise ne-kefir (cishe noma yimuphi omunye ubisi omuncu obisiketshezi - i-ayran, i-matzoni, i-yogurt) lapho ishukela laqedwa khona ngaphambili, ngezinongo futhi idlula nge-garlic press. Usawoti awuketshezi - inyama evela kuyo iba nzima, kepha isobho soyy (izinga elihle kuphela!) Lingathululelwa epanini. Gcoba kahle bese ususa i-pan esiqandisini. I-ingulube engcono futhi encane, encane kufanele ifakwe emanzini. Ngokuyinhloko, inyama entsha fresh kungenziwa okuthosiwe cishe ngokushesha. Kodwa uma ingulube isivele ikhulile, futhi inyama ingebuhlungu, faka i-pan emakhazeni okungenani ubusuku. Ngemuva kwamahora angu-1 kuya ku-12, phuma epanini bese uvumela inyama ukuthi ihlale "efudumele" imizuzu engu-20-30, bese uyibopha phezu kwe-skewers eceleni kwetshe noma uyibeke phezu kwe-grate, usawoti bese uwubhaka ngamalahle, njalo uchelela nge-kefir, uhlanjululwa ngamanzi, i-kvass, iwayini nokunye. Sidla futhi sidumise! ;)
Izinkonzo: 5-7