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  • Nordic Lamb Curry
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    By Andreas Viestad

    Nordic Lamb Curry

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    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.

    Serves 4-6

    PREPARATION:

    • 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.
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  • 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.

    Serves 4-6

    PREPARATION:

    • 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.
    Print Friendly
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