{"id":20662,"date":"2016-01-28T11:39:15","date_gmt":"2016-01-28T09:39:15","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/?p=20662"},"modified":"2019-05-27T12:43:53","modified_gmt":"2019-05-27T10:43:53","slug":"tandoorilam","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/tandoorilam\/","title":{"rendered":"Tandoorilam"},"content":{"rendered":"<p>\u2019n Sterk Maleise en Indiese invloed is duidelik te sien \u00e9n te proe in verskeie <strong>Mauritiaanse geregte<\/strong> soos di\u00e9 tandoorilam. Tradisioneel word die vleis aan lang staalpenne geryg en in \u2019n tandoor-oond (\u2019n groot kleipot met warm kole onderin) laat sak. Die vleis word murgsag en het \u2019n heerlike geroosterde smaak. Ons het die lam eers in jogurt gemarineer en toe in \u2019n riffelpan gerooster om dieselfde effek te kry.<\/p>\n\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">Tandoorilam<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"penci-recipe-meta\">\r\n\t\t\t\t\t\t\t<span>\r\n\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-hot-food\"><\/i> <span class=\"remeta-item\">Serves:<\/span> <span class=\"servings\">4<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"penci-nutrition-meta\">\r\n\t\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-fire\"><\/i>\r\n\t\t\t\t\t\t\t\t\t<span class=\"remeta-item nutrition-lable\">Nutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">20 grams fat<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>180 ml (\u00be k) Bulgaarse jogurt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2 sprietuie, dun gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>5 ml (1 t) garam masala<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>5 ml (1 t) fyn gerasperde gemmer<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 knoffelhuisie, gekneus<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>3 ml (\u00bd t) rissiepoeier<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>500 g lamsvleis, soos ontbeende lamsboud, in 3 cm-blokke gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>sout en gemaalde swartpeper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>hand vol kruisementblare, fyn gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>hand vol grasuie, fyn gekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>&nbsp;<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<ol>\n<li>Meng 60 ml (\u00bc k) van die jogurt met die sprietuie, garam masala, gemmer, knoffel en rissiepoeier. Meng die lam deur en marineer vir minstens 1 uur of oornag.<\/li>\n<li>Druk die vleis op 8 bamboes- of sosatiestokkies en skraap die ergste sous af. Verhit \u2019n riffelpan oor matige tot ho\u00eb hitte en braai die sosaties vir 1-2 min. aan elke kant tot goudbruin en gaar. Geur na smaak.<\/li>\n<li>Meng die res van die jogurt, kruisement en grasuie en sit met die lamsosaties voor.<\/li>\n<\/ol>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t\n","protected":false},"excerpt":{"rendered":"<p>\u2019n Sterk Maleise en Indiese invloed is duidelik te sien \u00e9n te proe in verskeie Mauritiaanse geregte soos di\u00e9 tandoorilam. Tradisioneel word die vleis aan lang staalpenne geryg en in \u2019n tandoor-oond (\u2019n groot kleipot met warm kole onderin) laat [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":50113,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6442,2946],"tags":[992,1320],"class_list":["post-20662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kersfees","category-kos","tag-lamsvleis","tag-tandoori"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tandoorilam | rooi rose<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/rooirose\/tandoorilam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tandoorilam | rooi rose\" \/>\n<meta property=\"og:description\" content=\"\u2019n Sterk Maleise en Indiese invloed is duidelik te sien \u00e9n te proe in verskeie Mauritiaanse geregte soos di\u00e9 tandoorilam. 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