- Ushizi lwesiRashiya - amaGramu angu-100
- I-garlic - izingcezu ezimbili
- Ama-Pistachios - 250 Grams
- Isipinashi - ama-gramu angu-50
- Ingulube ihamba - 1 kilogram
- Amafutha omnqumo - ama-milliliters angu-50
1. Sihlanza noma sithatha ama-pistachios ahlanzekile ngaphambilini. Ezingxenyeni, isisindo siboniswa ngamantongomane angagciniwe. 2. Thatha i-blender, faka ama-pistachios ehlutshiwe kuwo, engeza amaqabunga asipinashi amasha. Bese wengeza u-garlic noshizi oqoshiwe. Konke lokhu kumhlabathi nge-blender esimweni se-paste, futhi kancane kancane sinezela amafutha omnqumo. 3. Susa inyama emanzini, usike eceleni kwesigxathu esincane, cishe u-1 cm ungagcini kuze kube sekupheleni. Vula isiqephu bese usisika phakathi nendawo, futhi, ungayinqumanga kuze kube sekupheleni. Khona-ke sishaya isicucu esiphelele, ukuze sibe kancane ngisho. Ukugqoka ukugqoka inyama, kufakwe yonke indawo. 4. Gcoba inyama ngesimo somqulu. Sibopha ngentambo eluhlaza koton. Beka endaweni yokupheka. Khona-ke kufanele ihlanganiswe ne-foil bese efakwa kuhhavini elushisayo. 5. Bhaka ekushiseni kwama-degrees angu-190 emaminithini angu-40-45. Bese uvula le-foil bese u-5-10 imizuzu unikeza inyama ibe mnandi. 6. Ngemva kokukhipha intambo, uthathe izicucu zenyama, ubukhulu buka-1.5-2cm.
Izinkonzo: 6