INGREDIENTS

• 2 ingurube zingurube, hafi ibiro 1-1.5 buri
• 3 tbsp amavuta ya elayo
• 1-2 tsp kosher umunyu
• 1 tsp yubutaka bushya pepper yumukara
• ½ tsp yanyweye paprika
• ¼ igikombe cyumye vino yera
• ¼ igikombe cyinka cyinka cyangwa umufa
• 1 tbsp vinegere yera vinegere
• 1 igicucu, cyaciwe neza
• 15-20 tungurusumu, yose
• 1-2 spigs yibyatsi bishya, thime & rosemary
• 1-2 tsp parisile nshya yaciwe

AMABWIRIZA

1. Shyushya ifuru kugeza 400F.
2. Gupfundikanya amavuta n'amavuta, umunyu, urusenda na paprika. Kuvanga kugeza bisize neza hanyuma ushire kuruhande.
3. Mu kintu gito, wateguye amazi ya deglazing uvanga vino yera, ibigega byinka, na vinegere. Shyira ku ruhande.
4. Shyushya isafuriya hanyuma ushakishe inyama zingurube. Kunyanyagiza ibishishwa na tungurusumu hirya no hino. Noneho usukemo amazi yangirika hanyuma upfundikishe ibyatsi bishya. Emera guteka mu ziko muminota 20-25.
5. Kura mu ziko, fungura kandi ukureho ibiti bishya. Reka kuruhuka iminota 10 mbere yo gukata. Subiza inyama mu isafuriya hanyuma usige parisile.