{"id":4313,"date":"2015-02-23T00:46:14","date_gmt":"2015-02-22T22:46:14","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4313"},"modified":"2025-03-17T12:37:49","modified_gmt":"2025-03-17T10:37:49","slug":"jahnaci-kebab-na-kasmirsky-sposob","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4313","title":{"rendered":"Jah\u0148ac\u00ed kebab na ka\u0161m\u00edrsky sp\u00f4sob"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Jahnacie maso u nas konzumuje jedine a jedine Dobry Manzel. Su proste veci, ktore nestratia zo svojej specifickosti, nech sa preoblecu za cokolvek ine. Ked jedol tieto konkretne jahnacie kebaby, tak sa rozplyval, ake su uzasne ochutene a stavnate a bla bla bla…..tak som ochutnala a…..no nemozem.
\nNo a tym, ze su este tie jahnacie kebaby na indicky sposob, tak DM si ohromne pochutnal…ohromne….Ja som si ohromne pochutnala na paradajkovom catni s plackami….a vobec som u tie kebaby nezavidela.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 1 porcia<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

170 g jahnacie maso
\n1 kopcovita lyzicka prirodny biely jogurt
\n1\/2 CL mlety kardamom<\/a>
\n1\/4 CL mleta skorica
\n1\/2 CL kurkuma<\/a>
\n1 CL dumbierova pasta (alebo lyzicka, velmi drobne nasekany cerstvy)
\n4 klinceky<\/p>\n

\"\"<\/a><\/p>\n

Postup<\/h2>\n

Jahnacie maso pomelieme.
\nJa neviem ci je to maso, ktore som pouzila,\u00a0 vhodne na kebaby, ale azda ano.
\nKlinceky podrvime v maziari na drobny prasok.
\nAk nemate dumbierovu pastu, tak cersty nasekame na velmi drobnucko.
\nV povodnom recepte je do mleteho jahnacieho pridavane aj vajce a struhanka. Na pol kila masa bolo 1 vajce a struhanka na zahustenie.
\nTak vskutku na ten 170 g steak som nemienila delit nijako vajce, tak som ho vynechala. Ten jogurt to spojil a maso sa mi vonkoncom nerozpadalo ani pri peceni, ani pri tvoreni kebabov.
\nIndovia akokeby nesolili, takze ani tu nebola sol, ale ja som ju medzi prsty dala.
\nNo a do jahnacieho masa som zvykla davat aj matove listky, teraz som nemala cerstvu matu, len bio matovy caj, tak som medzi prsty dala aj tu susenu matu.<\/p>\n

\"\"<\/a>
\nMaso so vsetkymi surovinymi dobre vymiesame a nechame na dve hodiny postat do chladnicky.
\nTvorime male pozdlzne fasirky a kladieme ich na rozohriaty tuk. Opekame po 4 minuty z kazdej strany.
\nPodavala som s paradajkovym catni a plackami.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Jahnacie maso u nas konzumuje jedine a jedine Dobry Manzel. Su proste veci, ktore nestratia zo svojej specifickosti, nech sa preoblecu za cokolvek ine. Ked jedol tieto konkretne jahnacie kebaby, tak sa rozplyval, ake su uzasne ochutene a stavnate a bla bla bla…..tak som ochutnala a…..no nemozem. No a tym, ze su este tie jahnacie […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36,18,6],"tags":[],"class_list":["post-4313","post","type-post","status-publish","format-standard","hentry","category-divina-kralik","category-indicka-kuchyna","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-17z","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4313"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4313\/revisions"}],"predecessor-version":[{"id":11034,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4313\/revisions\/11034"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}