Ingredients with Measurements:
- 1 lb Fenalår (Norwegian cured leg of lamb)
- 2 cups sliced carrots
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special Equipment Needed:
- Large skillet or wok
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Cut the Fenalår into small bite-sized pieces and set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced carrots and continue to sauté for another 5 minutes until slightly softened.
5. Add the curry powder, cumin, coriander, and turmeric to the skillet and stir to combine.
6. Add the Fenalår pieces to the skillet and stir to coat with the spices.
7. Pour in the coconut milk and chicken or vegetable broth and stir to combine.
8. Bring the mixture to a simmer and reduce the heat to medium-low.
9. Cover the skillet and let the curry simmer for 15-20 minutes until the Fenalår is cooked through and the carrots are tender.
10. Season the curry with salt and pepper to taste.
11. Serve the Fenalår and Carrot Curry hot, garnished with chopped fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 18g
Protein: 22g
Sodium: 380mg
Sugar: 6g
Substitutions for ingredients:
- Fenalår can be substituted with any cured or smoked meat, such as ham or bacon.
- Carrots can be substituted with any root vegetable, such as sweet potatoes or parsnips.
- Chicken or vegetable broth can be substituted with water or coconut water.
Variations:
- Add chopped bell peppers or zucchini to the curry for extra vegetables.
- Use different spices or spice blends to customize the flavor of the curry.
- Add a squeeze of lime juice or a dollop of yogurt on top of the curry for extra tanginess.
Tips and Tricks:
- Cut the Fenalår into small pieces to ensure even cooking.
- Use a non-stick skillet or wok to prevent the curry from sticking to the bottom.
- Adjust the amount of spices and salt to your personal taste.
Storage Instructions:
Store any leftover Fenalår and Carrot Curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave-safe dish or in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the Fenalår and Carrot Curry in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish the curry with chopped fresh cilantro or parsley for a pop of color and flavor.
Pairings:
Serve the Fenalår and Carrot Curry with steamed rice or naan bread for a complete meal.
Suggested Side Dishes:
- Roasted vegetables, such as broccoli or cauliflower
- Grilled or sautéed mushrooms
- Cucumber and tomato salad
Troubleshooting Advice:
- If the curry is too thick, add more broth or water to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food Safety Advice:
- Make sure the Fenalår is fully cooked before serving.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food History:
Fenalår is a traditional Norwegian dish made from cured leg of lamb. It has been a staple in Norwegian cuisine for centuries and is often served during holidays and special occasions.
Flavor Profiles:
This Fenalår and Carrot Curry has a rich and savory flavor with a hint of sweetness from the carrots. The spices add warmth and depth to the dish.
Serving Suggestions:
Serve the Fenalår and Carrot Curry with a side of steamed rice or naan bread for a complete meal.
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Region: Norwegian