- Curry - 2 Art. likhaba
- Li-testicles tse nyenyane - likotoana tse 4
- Garlic - Litlhapi Tse 2
- Aniee - Lihlopha tse 2
- Pepere le letsoai - - Ho latsoa
- Oli ea meroho - 100 Milliliters
- sehlopha sa Parsley - sengoathoana se le seng
- Cream Cour - 200 Grams
1. Pele re khaola mesifa. Re etsa liqeto tsa longitudinal ka thipa e bohale haholo, hoo e batlang e le bohareng ba sehlopha sa lihlopha, se e senola. 2. Peela nama ka hloko ho tloha peel. Nama e bonolo e setse, 'me letlalo le lahliloe. 3. Hlatsoa li-testicles, u li khutlisetse ho colander, u tsoe metsi. Re khaola likarolo tse lekanang, re fa lero la lemone le letsoai. 4. Hloekisa eiee 'me u khaole ka hare ho mehele kapa meketeng. Khaola konofolo le meroho. Ka likaroloana tse nyane tse tšeloang ke maqeba a mocheso o phahameng. Mahe a mangata a halikiloe ka oli e chesang (mokelikeli o lokela ho tsoa mouoane ka ho feletseng, 'me nama e koahetsoe ka khauta ea khauta). 5. Pele ho hlahisa oli ka limela, re boloka onion, eketsa tranelate e bolila, konofolo, meroho le curry. Metsotso e 'meli metsotsoana e' meli, ka mor'a ho eketsa lero la lemone (halofo ea bobeli, ea pele re fafatsa likaroloana tsa likaroloana). 6. Ha o e-na le onion, kopanya likaroloana tsa likotlolo, mme ka metsotso e ka bang mehlano, ha sekwahelo se koetsoe, mollo ha o moholo. O ka eketsa veine e tšoeu. Ka mor'a ho khabisa le meroho.
Litšebeletso: 3-4