RaMaJa ala kani

Ingredients for RaMaJa ala kani

Instructions for RaMaJa ala kani

To prepare the RaMaJa ala kani recipe, please follow these instructions:

Put water in a saucepan. wait till it boils, and then came the pasta in. Leave it for my 15-20.
Slice the onion and fedhvidløg in coarse pieces. FRY it on highest burner in oil in a large saucepan.
Glow while the vegetables in coarse pieces. Let them lie for later.
Take the tomato concentrate and peeled tomatoes (not the right tomato), and put it down in the pan. Stir.
Skrug completely down for flared, and let it stand. Take now the diced vegetables and sauté them in a pan with oil at the highest burner. Wait 3-4 minutes, and put them in the pot. Save pan for later.
Take a stagblender and blend down into the pan until it is liquid.
Take the meat and fry it on the forehead from before, in oil until brown. Then put it over in the pan.
Com salt, pepper and chilli in.
Let Cook for the bubbles. Came the pasta in, and season to taste.