- Amanzi - ama-1200 Milliliters
- I-garlic - izingcezu ezimbili
- Pepper - 1 ithisipuni
- Inkomo noma i-veal - 2 Kilogram
- Usawoti - 1 st. i-spoonful
1. Sihlanza ugarliki, futhi emanzini, ngosawoti, ukuwa kwawo (ungasebenzisa i-garlic crock). Kusukela ku-ifilimu, sihlanza inyama, siyinqume sibe yizicucu ngamagremu amathathu kuya kwangu-4, bese usisusa ngamanzi bese uyomisa nge-napkin noma ithawula. Manje siphuca inyama: kuqala ngexube lepelepele, nangemva kellicisi nosawoti. Siyibeka esitsheni, simboze inyama bese siyihlanza esiqandisini usuku. 2. Uma usuku seludlulile, susa ugarlikhi enyameni. Kuhle uma engahlali umhlalaphansi ngokuphelele. Ukuze inyama ingabe isomile, akudingeki ukuba ugeze. Esikhathini sophisi yokuthosa sibeka inyama yenkomo bese sithelela amanzi (izingcezu zenyama zimbozwe kancane). 3. Sifaka epanini lokuthosa emlilweni, njengoba sisusa isikhumba, sithatha umlilo bese silinda kuze kube yilapho sipheka. Manje faka i-pan yokudoba esihlalweni bese uyibeka amahora amathathu emlilweni omncane kuhhavini eliphefumulelwe. 4. Esigodini noma epanini sishiya izingcezu zenyama bese sigcwalisa ngomhluzi (lokhu kuvamile uma kuba mnyama futhi ubumnyama). Simboza. Inyama kumele ipholile ngokuphelele ngendlela engokwemvelo. Bese uyifaka esiqandisini. 5. Emva kokuba inyama ingene emhluzweni, iba i-jelly. Kungcono ukupheka inyama enjalo kusengaphambili. Umhluzi ungasetshenziswa njenge-sauce.
Izinkonzo: 8