What would a lamb curry taste like, if it were a dish that originated in the highlands in the North, not in India? That was the questions I wanted to investigate when I found myself cooking on the highest all-year farm in Norway, Fokstugu Farm on the Dovre mountain plateau. My answer was to combine Norwegian spices, herbs and root vegetables- plus birch leaves. The result is surprisingly spicy, but in a purely Nordic way.
Some of the ingredients ma be easiest to find in health food or specialty tea shops.
- 1 Sear the meat in a little butter or oil in a cast iron pot. Add the rest of the ingredients, except the cream and the lingonberries. Add about one cup of water, season with a little salt. Bring to a boil, reduce heat and simmer for about one and a half hour with the lid on.
- 2 Adjust with salt to taste.Stir in cream and lingonberries. Bring to boil and serve.