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Heat the wine and sugar in a pot until the sugar is dissolved.
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Stir the rice flour with a bit of water and add it to the pot to thicken the dish. (You might need to do this again if it is to runny at the end)
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Fry dates and nuts in the oil in a separate pan. And add it to the pot.
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Add the spices - if you use whole spices add them in a tea bag so you can remove them.
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Colour the dish so it stops being grey.
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Add the meat and heat it though until the meat is cooked.
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Let it simmer for about 15 minutes. The finished dish should have a source consistency, if it is too thin - thicken with more rice flour.
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Take out the whole spices, before serving the dish.
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Take out the whole spices, before serving the dish.
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Serve the dish with game meat or foul