Curried Lamb

Curried Lamb Recipe from Norway | Lamb with All-Purpose Flour, Garlic, Onion, Salt and Pepper

Region / culture: Norway | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Curried Lamb is a flavorful and aromatic dish that is perfect for those who enjoy the bold flavors of curry. This dish is a popular choice for those looking to spice up their dinner routine with a unique and delicious meal.

History

Curried Lamb has its origins in Indian cuisine, where curry dishes are a staple. The combination of tender lamb and fragrant curry spices creates a dish that is both comforting and satisfying. Over time, this dish has become popular in many other cultures and is now enjoyed by people all over the world.

Ingredients

3 lb lamb, 1.5 kg
0.25 cup all-purpose flour, 60 ml
3 cloves garlic
1 large onion
1 tsp salt, 5 ml
0.5 tsp pepper, 2 ml
2 tbsp curry powder, 30 ml
margarine for browning

How to prepare

Coat the meat with flour.
Saute the garlic and onion in margarine.
Heat more margarine and brown the meat on all sides.
Transfer the meat to a large pot.
Add salt, pepper, and curry powder.
Add 1 cup (250 ml) of hot water and bring it to a boil.
Cover the pot and let it simmer until the meat is tender.
Check the seasoning.
Serve with white or brown rice and steamed carrots.

Variations

You can substitute the lamb with chicken or beef for a different flavor profile.
Add vegetables such as potatoes, peas, or bell peppers for added texture and nutrition.

Cooking Tips & Tricks

Make sure to coat the lamb with flour before browning to help thicken the sauce.

- Browning the meat before simmering helps to lock in the flavors and create a rich, caramelized crust.

- Adjust the amount of curry powder to suit your taste preferences - you can always add more or less depending on how spicy you like it.

Serving Suggestions

Serve with white or brown rice and steamed carrots for a complete and balanced meal.

Cooking Techniques

Browning the meat before simmering helps to develop the flavors and create a rich and flavorful sauce.

Ingredient Substitutions

You can use vegetable oil instead of margarine for a dairy-free option.

- Use gluten-free flour if you have a gluten intolerance.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Garnish with fresh cilantro or parsley for a pop of color and freshness.

Pairing Recommendations

Pair with a side of naan bread or roti for a complete Indian-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12, which are essential for overall health and well-being.

Alergens

This recipe contains wheat (flour) and may contain traces of dairy (margarine). Please check for allergens before consuming.

Summary

Curried Lamb is a nutritious and protein-rich dish that is perfect for a hearty meal. It is a good source of essential vitamins and minerals, making it a healthy choice for those looking to enjoy a flavorful and satisfying meal.

Summary

Curried Lamb is a delicious and aromatic dish that is perfect for those looking to spice up their dinner routine. With a rich and flavorful sauce, tender lamb, and fragrant curry spices, this dish is sure to be a hit with your family and friends. Enjoy this dish with rice and steamed carrots for a complete and satisfying meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Curried Lamb. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were visiting a distant relative in India, and I was captivated by the vibrant colors and exotic flavors of the cuisine.

One evening, as we sat down to a family dinner, I watched in awe as my aunt prepared a mouthwatering dish of Curried Lamb. The aroma of spices filled the air, and I could hardly contain my curiosity as she skillfully combined ingredients in a large pot. I knew right then and there that I had to learn the secret to making this delectable dish.

After much persuasion, my aunt finally agreed to teach me the recipe. She took me under her wing and patiently guided me through each step, explaining the importance of toasting the spices to release their flavors, and the art of balancing the heat of the chilies with the creaminess of the yogurt. I was like a sponge, soaking up every word and technique she shared with me.

As I watched the lamb simmering in the fragrant curry sauce, I knew that I had found my calling. The rich and complex flavors of the dish spoke to me in a way that no other cuisine had before. From that moment on, I was determined to master the art of making Curried Lamb.

Over the years, I honed my skills and experimented with different variations of the recipe. I learned to trust my instincts and adjust the seasonings according to my own taste preferences. I sought out local spice merchants and farmers markets to find the freshest and highest quality ingredients, knowing that they were the key to creating an authentic and flavorful dish.

I also drew inspiration from other cooks and chefs I met along the way. I attended cooking classes and workshops, eager to expand my knowledge and repertoire. I listened intently as they shared their own tips and tricks for perfecting the art of Indian cuisine, and incorporated their wisdom into my own cooking.

But it was the memories of that first taste of Curried Lamb that remained my guiding light. The tender meat infused with the warm spices, the creamy sauce with a hint of sweetness, the burst of flavor with each mouthful - it was a dish that spoke to my soul and reminded me of the joy and passion that cooking brought into my life.

Today, as I stand in my own kitchen, preparing a pot of Curried Lamb for my family, I feel a deep sense of gratitude for all the knowledge and experiences that have shaped me into the cook I am today. I take pride in passing down this cherished recipe to future generations, knowing that it will continue to bring joy and nourishment to those who share in its creation.

As I stir the fragrant curry sauce and watch the lamb slowly cook to perfection, I am filled with a sense of contentment and fulfillment. I may have learned this recipe from my aunt many years ago, but it has become a part of me - a reflection of my journey and my love for the art of cooking. And for that, I am forever grateful.