- Amanzi - 1200 Milliliters
- Iigali - ii-2 iziqwenga
- Pepper - 1 ithispoon
- Inkomo okanye i-veal - 2 Kilogram
- Ityuwa - 1 st. i-spoonful
1. Sihlambulula igalikhi, kunye nomdongwe, ngetyuwa, ukubola kwayo (ungasebenzisa i-garlic crock). Ukususela kwifilimu, sihlambulula inyama, siyinqumle ibe ngamaqhekeza amathathu ukuya kwanegremu, uze uyihluthe ngamanzi uze uyomise nge-napkin okanye ithawula. Ngoku siyibhuqa inyama: kuqala ngomxube wepelepele, nangemva kwegalikhi kunye netyuwa. Siyifake kwisitya, sigubungele inyama kwaye siyihlambulule kwifriji ngosuku. 2. Xa usuku ludlulile, susa igarlic kwenyama. Kulungile ukuba akayi kumhlala phantsi ngokupheleleyo. Ngoko ukuba inyama ayimile, akudingeki ukuba uhlambe. Kwipeni yokucima sibeka inkabi kwaye siyithululela amanzi (iziqwenga zenyama zikhutshwe kancane). 3. Sifaka ipeni yokucoca emlilweni, njengoko sisusa i-foam, siyicima umlilo size silinde kuze kube yilezi zibilisa. Ngoku faka ipaka yokucoca kwi-lid uze uyibeke iiyure ezintathu emlilweni omncinci kwi-oven yangaphambili. 4. Esikityeni okanye epanini sitshintshisa iziqwenga zenyama size sigcwalise umhluzi (oku kuqhelekileyo ukuba kuya kuba bunzima kunye nomnyama). Si gubungela. Inyama kufuneka ikhutshwe ngokupheleleyo ngendlela yendalo. Bese uyifake efrijini. 5. Emva kokuba inyama ingeniswe kumhluzi, iba yi-jelly. Kungcono ukupheka inyama enjalo kwangaphambili. Umhluzi ungasetyenziswa njenge-sauce.
IiNkonzo: 8