Tani waa soo-saarka asaasiga ah ee lagu sameeyo curiyaha doofaarka, adigoo isticmaalaya roux jaceyl ah oo horay loo soo xiray. Maaddooyin dheeraad ah ayaa badanaa lagu daraa si loo xoojiyo dhadhanka. Tusaale ahaan, sinjiyada duqadda ah, toonta, ama tufaaxa la kariyey ayaa loo isticmaali karaa.
Waxa aad u Baahantahay
- 1/2 lb doofaarka, jarjar qaybaha qaniinyada
- 1 basal dhexdhexaad ah, oo la jarjaray 1/2 godad qaro weyn
- 2 baradho dhexdhexaad ah, diiray, jarjar qeybaha qaniinyada
- 2 karootada yaryar, diiray, jarjar qaybaha qaniinyada
- 3 1 koob oo biyo ah
- 1/4 lb Roux Japanese curry roux
- 4 koob
- bariis caano ah
Sida loo sameeyo
Qaado saliida khudradda ah ee saliidda qoto dheer iyo hilibka doofaarka. Ku dar basasha, baradhada, iyo karootada iyo digirta. Ku shub biyo digsi kadibna isku kari. Isku dhig kuleylka hooseeya. Isku kari maadooyinka 30-40 daqiiqo ama ilaa khudaarta la jilciyo, xoqdo wixii xumbo ah ama xayawaan aan kor u qaadin. Ku rid roux curry oo isku kari ilaa 10 daqiiqo. Adkee dhumucda curry ee aad doorbidayso adiga oo bedelaya qadarka roux.
U adeegso curry ka badan bariiska caadka leh.
* Wuxuu sameeyaa 4 jeer.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 1020 |
| Total Fat | 13 g |
| Fatuurad la ruxay | 4 g |
| Fat | 6 g |
| Kolestarool | 49 mg |
| Sodium | 90 mg |
| Carbohydrateska | 191 g |
| Fiber diirran | 22 g |
| Protein | 35 g |