{"id":12134,"date":"2025-11-30T16:52:55","date_gmt":"2025-11-30T14:52:55","guid":{"rendered":"https:\/\/andrestover.com\/?p=12134"},"modified":"2025-11-30T16:52:56","modified_gmt":"2025-11-30T14:52:56","slug":"lamb-tagine-with-prunes-apricots-and-pumpkin","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/lamb-tagine-with-prunes-apricots-and-pumpkin\/","title":{"rendered":"Lambaliha tagine ploomide, aprikooside ja k\u00f5rvitsaga"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Maitseterikas, pikalt hautatud lambaliharoog, mis on \u00fcsna tavaline maitsetekooslus Maroko s\u00f6\u00f6gikohtades. Lambaliha v\u00f5iks olla selle toidu valmistamisel kondiga, see teeb toidu veelgi maitsvamaks. Mustad ploomid ja virsikud annavad roale magusust, kr\u00f5vits annab mahlasust ning sedasi pikalt hautades saab liha v\u00e4ga pehme ja toidu maitsed \u00fchtlustuvad kenasti. Soola panekuga v\u00f5iks olla ettevaatlik, sest niipalju kui minul on kogemusi Maroko toiduga, siis pigem on soola kasutatud v\u00e4hem ja m\u00f5ju annavad k\u00f5ik teised v\u00fcrtsid.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-12145\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Umbes 4 tundi<br>Tase: Mitte liiga keerukas<br>Kogus: Neljale kuni kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>1,5 kg kondiga lambaliha l\u00f5igatud meelep\u00e4rasteks t\u00fckkideks<br>1 kg v\u00e4rsket k\u00f5rvitsat<br>150 g kuivatatud aprikoose<br>200 g kuivatatud musti ploome<br>Meresoola<br>0,5 tl jahvatatud musta pipart<br>Oliivi\u00f5li pruunistamiseks<br>2 suurt sibulat l\u00f5igatuna seltoriteks<br>8 k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult<br>Umbes 2 spl jagu hakitud ingverit v\u00f5i ingveripastat<br>0,5 tl kurkumit<br>Suurem n\u00e4put\u00e4is safranit<br>1 kaneelipulk (6-7 cm)<br>2 nelgitera<br>0,125 tl jahvatatud muskaatp\u00e4hklit<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Peeneteralist couscousi<br>V\u00f5id couscousi valmistamiseks<br>Koriandrit toidu serveerimiseks<br>Mandlilaaste toidu serveerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pruunista pkasup\u00f5hjalisel pannil lambaliha t\u00fckke umbes 10-15 minutit kuni need on igast k\u00fcljest kenasti pruunistunud.<\/li>\n\n\n\n<li>T\u00f5sta liha hauden\u00f5usse. Pruunista samal pannil sibulaid ja k\u00fc\u00fcslauku paar minutit, lisa lihale.<\/li>\n\n\n\n<li>L\u00f5ika k\u00f5rvits koos koorega t\u00fckkideks, eemalda seemned ning lisa lihale.<\/li>\n\n\n\n<li>Lisa k\u00f5ik maitseained, pipar, meresool, safran, kurkum, ingver, kaneelipulk, nelgiterad.<\/li>\n\n\n\n<li>Lisa mustad ploomid ja kuivatatud aprikoosid. Sega k\u00f5ik segamini, vala toidule juurde umbes 200 ml vett ning aseta kaane all 150 kraadi C juurde praeahju.<\/li>\n\n\n\n<li>K\u00fcpseta umbes 4 tundi. Sega ettevaatilikult vahepeal toitu, eriti keera lihat\u00fckke, et need ei kuivaks pealt \u00e4ra.<\/li>\n\n\n\n<li>Valmista couscous. Selleks vala 100 g poest ostetud, eelk\u00fcpsetatud couscousi kohta 120 ml keeva vett, sega ja lase seista umbes 5 minutit.<\/li>\n\n\n\n<li>Lisa couscousi hulka v\u00f5id ning sega ja maitsesta meresoolaga.<\/li>\n\n\n\n<li>Serveeri lambatagine couscousiga. Serveerimisel lisa juurde hakitud v\u00e4rsket koriandrit ning mandlilaaste.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-12146\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/11\/Lambatagine_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12134\" data-postid=\"12134\" class=\"themify_builder_content themify_builder_content-12134 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Maitseterikas, pikalt hautatud lambaliharoog, mis on \u00fcsna tavaline maitsetekooslus Maroko s\u00f6\u00f6gikohtades. Lambaliha v\u00f5iks olla selle toidu valmistamisel kondiga, see teeb toidu veelgi maitsvamaks. Mustad ploomid ja virsikud annavad roale magusust, kr\u00f5vits annab mahlasust ning sedasi pikalt hautades saab liha v\u00e4ga pehme ja toidu maitsed \u00fchtlustuvad kenasti. Soola panekuga v\u00f5iks olla ettevaatlik, sest niipalju kui minul [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,19],"tags":[377,393,402,799,349],"class_list":["post-12134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","category-rahvustoidud","tag-apricot","tag-lamb","tag-morocco","tag-prunes","tag-pumpkin","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12134"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12134\/revisions"}],"predecessor-version":[{"id":12161,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12134\/revisions\/12161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12147"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}