Ingredients with Measurements:
- 1 lb Fenalår (Norwegian cured lamb leg)
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cut the Fenalår into bite-sized pieces and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the curry powder, turmeric, cumin, and coriander and stir until fragrant.
6. Add the diced tomatoes and coconut milk and stir to combine.
7. Add the Fenalår pieces and stir to coat with the curry sauce.
8. Season with salt and pepper to taste.
9. Reduce the heat to low and let simmer for 10-15 minutes, or until the Fenalår is cooked through.
10. Garnish with fresh cilantro and serve over rice or with naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Fenalår can be substituted with any other cured meat, such as prosciutto or ham.
- Vegetable oil can be substituted with any other neutral oil, such as canola or grapeseed oil.
- Fresh ginger can be substituted with 1 tsp of ground ginger.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a heartier meal.
- Use different types of curry powder or spices for a different flavor profile.
- Substitute the Fenalår with chicken or shrimp for a different protein.
Tips and tricks:
- Be careful not to overcook the Fenalår, as it can become tough and chewy.
- Taste the curry sauce and adjust the seasoning as needed.
- Serve with a side of yogurt or raita to balance out the spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Fenalår Curry in a large bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice, naan bread, or a side of roasted vegetables.
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the Fenalår is too salty, rinse it under cold water before cooking.
Food safety advice:
- Make sure to cook the Fenalår to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Fenalår is a traditional Norwegian dish made from lamb leg that has been salted and cured for several months.
Flavor profiles:
This Fenalår Curry recipe has a spicy and aromatic flavor profile, with notes of curry powder, ginger, and coconut milk.
Serving suggestions:
Serve the Fenalår Curry with rice or naan bread for a complete meal.
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