- konofolo - meno a 5
- Marjoram - 1/2 teaspoon
- Pepere e motšo - 1/2 teaspoon
- Mente - ligrama tse 20
- Flesh ea mutton - 800 Grams
1. Re hlakola nama ho tsoa meleng ebe re e rema likotoana tse ka bang 5-6 cm. Re sebelisa leoto la likhama ntle le masapo. Hammoho le koena le konofolo, re e kenya ka sekotlolo. 2. Kopanya linoko ka veine, eketsa nama le tlas'a sekwahelo se koetsoeng ho tloha moo u tsamaeang lihora tse peli sebakeng se phodileng. Hobane esita le ho qhibiliha ka makhetlo a 'maloa nama e tsoakane. 3. Re futhumatsa lero le leholo le nang le marako a maholo le ho ja nama (ka likotoana tse omisitsoeng le likaroloana tse nyane). 4. Fry mocheso o phahameng, ho fihlela ho thehoa sefubelu se sootho. Lihlahisoa tsa nama ha li jale ka thata-thata. Ka mor'a moo re ala raese e hlatsoitsoeng ka sebōpeho, moo nama e tla bohoa teng, ebe re tšela oli e nyane. Konyana e halikiloeng e behiloe holimo. 5. Tšela marinade ka lero le monate, moo nama e neng e halikiloe teng, ebe o pheha. 6. Tšela metsi ho tloha ka metsi a chesang le metsi a phehang ho mofuta oa konyana. Bake metsotso e 50 mocheso oa likhato tse 180, koahela foromo ka foil.
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