Namomin kaza - 500 g;
Dankali - 400 g dankali;
Albasa - 1-2 guda;
Kirim mai tsami - 100 g. (Idan kuna son yawancin kirim mai kirim mai tsami, ɗauka);
Man kayan lambu, gishiri, barkono a dandano.
Namomin kaza mai tsabta, kurkura tare da ruwan sanyi kuma a yanka a kananan guda, a cikin saucepan tare da ruwan sanyi, gishiri da kuma kawo cikas tare da kwan fitila ɗaya tsarkakakku. Kwasfa da namomin kaza na mintina 5. Idan kwan fitila yana canza launi zuwa shuɗi ko ja, ana gaskata cewa irin waɗannan namomin kaza na iya zama marasa tsaro, yana da kyau a ƙi su. Sannan ruwa ya shiga da bushe namomin kaza a colander. A cikin kwanon rufi, zafi mai kuma ƙara finely yankakken albasa, soya shi don bayyana, ƙara namomin kaza kimanin minti 30 a kan mai rauni zafi a ƙarƙashin murfi. Sa'an nan kuma ƙara kirim mai tsami, gishiri da kuma stew wani mintuna 5.
Dankali ta dafa ko Failal tare da baka a kan kwanon frying.
Shirya wannan tasa, ka tuna cewa namomin kaza suna da matukar m da rage girma. Daga babban tarin bunch na ku a kasuwa, babu da yawa stew namomin kaza.
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