- Ng'ombe - 600 Gramu
- Mafuta a masamba - mamiliyoni 40
- 1/2 supuni ya supuni tsabola pansi
- Cream Cream - 250 Gramu
- Parsley - 20 Gramu
- Wweramitsani - zidutswa ziwiri
- Katsabola - Gramu 20
- Ufa wa tirigu - 30 gramu
- Mchere - 1/2 supuni ya supuni
1. Choyamba, ng'ombe (tenderloin, rump, fillet m'mphepete) iyenera kutsukidwa bwino ndi kutsukidwa. Kenaka nyamayi imadulidwa mu magawo pafupifupi 1.5-2 masentimita wandiweyani, ndipo m'pofunikira kudula kudula. Zitatha izi zidakwapulidwa ku makulidwe a 0.5-1 cm ndi kudulidwa. 2. Anyezi ayenera kudula mu mphete zatheka. Kenaka, mu poto yowonongeka, timatenthetsa mafuta, kuponya anyezi, ndi mwachangu mpaka atasintha. 3. Anyezi atakonzeka, timawonjezera nyama. Pre-nyama iyenera kukhala yodula komanso lolemba. Kuthamanga n'kofunikira pafupi maminiti 5-6, pamoto wolimba, ndipo nthawi zonse zimayambitsa. 4. Pambuyo pa nyama yokazinga, m'pofunikira kuthira ufa. Chilichonse chimasakanizidwa bwino ndi yokazinga kwa mphindi 2-3. 5. Chinthu chotsatira chimene timachita ndi kuwonjezera kirimu wowawasa kwa nyama. Onetsetsani, ndipo tiyeni mbale yathu ikhale yochepa. Kenaka muzisiye ndi kuziika mu mbale.
Mapemphero: 4