{"id":3003,"date":"2008-11-12T14:58:00","date_gmt":"2008-11-12T12:58:00","guid":{"rendered":"http:\/\/rooirose.dvlp.site\/kasjmirilamsboud\/"},"modified":"2019-05-22T12:50:53","modified_gmt":"2019-05-22T10:50:53","slug":"kasjmirilamsboud","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/kasjmirilamsboud\/","title":{"rendered":"Kasjmiri lamsboud"},"content":{"rendered":"\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\">Kasjmiri lamsboud<\/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\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>3 klein rooi brandrissies,\u00a0stingels afgesny (opsioneel - ek laat dit weg as ek vir die\u00a0kinders kook)<\/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 kaneelstokkies, ruweg gebreek<\/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>10 ml (2 t) vinkelsaad<\/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>10 ml (2 t) koljandersaad<\/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>10 ml (2 t) komynsaad<\/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 ml (\u00bc t) heel peperkorrels<\/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>6 kardemompeule<\/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>60 ml (4 e) olie<\/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 middelslagui, ruweg 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>2 knoffelhuisies, ruweg 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>2,5 ml (\u00bd t) gerasperde vars 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>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>80 ml (\u00b9\/\u00b3 k) gemaalde amandels<\/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>250 ml (1 k) ongegeurde 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>\u2019n bietjie sout<\/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 lamsboud van sowat 2 kg<\/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>\u2019n hand vol vars koljanderblare\u00a0en \u2019n paar vars kerrieblare<\/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>Voorverhit die oond tot 100 \u00b0C.<\/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>Verhit \u2019n pan oor matige hitte. Soteer die heel brandrissies vir \u2019n paar sekondes tot die vel begin verkleur en hou eenkant. Soteer die kaneel, vinkel, koljandersaad, komyn, peperkorrels en kardemom vir sowat 2 min. of tot jy die speserye ruik.<\/li>\n<li>Maal die brandrissies en geroosterde speserymengsel vir \u2019n paar sekondes in \u2019n voedselverwerker.<\/li>\n<li>Voeg die olie, ui, knoffel, gemmer, garam masala, amandels en jogurt by die speserymengsel en verwerk tot glad.<\/li>\n<li>Geur die boud liggies met sout en sit in die baksakkie. Sit die boud, sakkie en al, in \u2019n oondpan, gooi die sous oor die vleis en smeer ook oor die vleis. Knoop die sakkie styf toe en bak vir 12 uur.<\/li>\n<li>Haal uit, laat effens afkoel en strooi die koljander- en kerrieblare oor. Sny van die vleis af, draai in roti\u2019s toe en sit 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<p>Die boud moet vir 12 uur bak,\u00a0begin daarom al die vorige\u00a0aand. Jy benodig \u2019n voedselverwerker\u00a0om die speserye te\u00a0maal, sowel as \u2019n reuse-baksakkie.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Die boud moet vir 12 uur bak,\u00a0begin daarom al die vorige\u00a0aand. Jy benodig \u2019n voedselverwerker\u00a0om die speserye te\u00a0maal, sowel as \u2019n reuse-baksakkie. &nbsp; &nbsp;<\/p>\n","protected":false},"author":18,"featured_media":17453,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2946,4469],"tags":[2547,3096,4266,313,924],"class_list":["post-3003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kos","category-winterkos","tag-kasjmiri","tag-skaapvleis","tag-herfskos","tag-lam","tag-lamsboud"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kasjmiri lamsboud | 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\/kasjmirilamsboud\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kasjmiri lamsboud | rooi rose\" \/>\n<meta property=\"og:description\" content=\"Die boud moet vir 12 uur bak,\u00a0begin daarom al die vorige\u00a0aand. 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