Gishiri na rago da mutton

A yau muna so mu raba tare da ku asirin sa lambun miya daga rago. A tasa ya juya ya zama mai ban sha'awa m, dadi da kuma yaji.

Harcho a Abkhazian tare da rago

Sinadaran:

• rago a kan kashi - 500 g;
• ruwa - 3 l;
• shinkafa - 0,5 abubuwa;
• kwan fitila - 2 guda;
• tafarnuwa - 4 cloves;
• tumatir - 1 pc.;
• adzhika - 1 tbsp. cokali;
• albasa kore-akan buƙatar;
• sabon ganye;
• kayan yaji;
• mutton mai.

Shiri

Muna wanke rago, mun saka shi a cikin wani sauya, cika shi da ruwan sanyi, saka shi a kan kuka da kuma kawo shi a tafasa. Sa'an nan kuma wuta ta rage, mun cire scum kuma mu dafa nama don wani sa'a. Rabin sa'a kafin shiri, za mu jefa a cikin broth dukan tushen faski da albasa peeled. Lokacin da aka dafa shi, sai ka cire shi, ka cire shi daga dutse, yanke nama a cikin guda kuma sake mayar da shi a cikin kwanon rufi. An cire bulb da asalinsu kuma sun jefar da su. Daga gaba, saka shinkafa wanke a cikin broth kuma dafa har sai da taushi a cikin wuta mai rauni.

A wannan lokacin, muna tsaftace har sai tafarnuwa, yana shinge shi ta hanyar latsa. Fresh green shred, albasa yanke zuwa rabin zobba, kuma tare da tumatir cire kwasfa da kuma kara a cikin wani mashed state. Yanzu mashawar da ake kira luchok a cikin frying pan a kan mutton mai, sa'an nan kuma ƙara adzhika da mashed dankali daga tumatir. Sauƙaƙe tare tare don 'yan mintoci kaɗan, motsawa. Lokacin da shinkafa ya zama taushi, kakar tare da ganyayyaki kayan lambu da kuma kara greenery tare da tafarnuwa. Bayan haka, tafasa da miya don kimanin minti 5, kashe wuta, zuba shi a kan faranti kuma yayyafa shi da sabo kore albasa.

Recipe ga rago miya da rago da prunes

Sinadaran:

• rago - 500 g;
• kwan fitila - 2 guda;
• shinkafa - 2 tbsp. spoons;
• prunes - 100 g;
• tafarnuwa - 3 cloves;
• tumatir manna - 6 tbsp. spoons;
• adzhika - 2 teaspoons;
• hops-suneli;
• kayan yaji.

Shiri

Saboda haka, an wanke nama, a yanka a kananan ƙananan kuma a saka shi cikin ruwan sanyi. Muna jiran broth don tafasa, cire wuta, cire kumfa da kumafa rago don sa'a daya tare da rufe murfin. Wannan lokacin ya yadu da shi, ya yayata shi tare da sutura kuma ya jefa shi cikin broth. Bayan minti 20, ƙara zuwa miya fin yankakken yankakken da wanke shinkafa.

Yayin da ake raunana groats, mun juya zuwa shiri na cikawa. Don yin wannan, an tsabtace albasa, an raye shi da rabi hamsin kuma mun wuce man kayan lambu zuwa launi na launi. Sa'an nan kuma yada tumatir na tumatir, dafa gurasar frying na minti 5, sa'an nan kuma motsa shi cikin miya. Mun ƙara kayan lambu mai ban sha'awa, kakar tare da kayan yaji, gishiri don dandana, kashe wuta kuma barin tasa da za a yi jigilar kimanin rabin sa'a.

Yadda za a dafa lambun kharcho da walnuts?

Sinadaran:

• rago a kan kashi - 500 g;
• shinkafa - 2 tbsp. spoons;
• kwan fitila - 2 guda;
• tumatir manna - 2 tbsp. spoons;
• walnuts - 100 g;
• tkemali miya - 1 tbsp. cokali;
• kayan yaji;
• tafarnuwa - 5 kwayoyi;
• kore cilantro;
• laurel leaf;
• hops-suneli.

Shiri

Muna wanke rago, ya sanya shi a cikin wani sauyi, cika shi da ruwan sanyi, saka shi a kan kuka da kuma dafa don kimanin sa'a daya da rabi, cire kumfa. Sa'an nan a hankali cire nama daga cikin broth kuma cire shi daga dutse. An dusa da kwanon rufi daga husk, an rufe shi da rabi kuma an jefa a cikin broth, ci gaba da tafasa da miya. Sa'an nan kuma mu zubar da shinkafa, sanya laurel ganye da kuma cika miya tare da baki da barkono ja.

Minti 10 kafin softness na hatsi, mun yada cikin miya tkemali miya da tumatir manna. A ƙarshe, mun jefa ratsan raguna, rassan walƙiya a cikin wani mai sika, mai yadu da hops-suneli da tafarnuwa. Gurashin nama don dandana, Mix, jira, lokacin da ta buɗa kuma cire a hankali daga farantin. Bayan kharcho tare da rago yana dan kadan, ba muyi shi ba tare da cilantro yankakke da kuma aiki a teburin.