Ingredients with Measurements:
- 1 lb Skerpikjøt (dried and cured lamb meat)
- 2 apples, peeled and diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 can of coconut milk
- 1 cup of water
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the curry powder, cumin, coriander, and turmeric, and stir until fragrant, about 1 minute.
5. Add the diced apples and stir to coat with the spice mixture.
6. Add the Skerpikjøt and stir to combine.
7. Pour in the can of coconut milk and 1 cup of water.
8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, or until the Skerpikjøt is tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Skerpikjøt can be substituted with any dried and cured meat, such as beef jerky or biltong.
- Apples can be substituted with pears or mangoes.
- Vegetable oil can be substituted with coconut oil or ghee.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different spices, such as garam masala or chili powder, for a different flavor profile.
- Add chopped tomatoes for a more tomato-based curry.
Tips and tricks:
- Soak the Skerpikjøt in water for a few hours before cooking to soften it.
- Use a wooden spoon to stir the curry to prevent the Skerpikjøt from breaking apart.
- Adjust the amount of curry powder to your liking.
Storage instructions:
Store leftover Skerpikjøt and Apple Curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Skerpikjøt and Apple Curry in a pot over low heat until heated through.
Presentation ideas:
Serve the Skerpikjøt and Apple Curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish the Skerpikjøt and Apple Curry with fresh cilantro or chopped peanuts.
Pairings:
Pair the Skerpikjøt and Apple Curry with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the Skerpikjøt and Apple Curry with rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the Skerpikjøt is too tough, soak it in water for a few more hours before cooking.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
Make sure the Skerpikjøt is fully cooked before serving to prevent any foodborne illnesses.
Food history:
Skerpikjøt is a traditional Faroese dish made from dried and cured lamb meat. It has been a staple in Faroese cuisine for centuries.
Flavor profiles:
The Skerpikjøt and Apple Curry has a spicy and savory flavor with a hint of sweetness from the apples.
Serving suggestions:
Serve the Skerpikjøt and Apple Curry as a main dish for dinner or as a hearty lunch.
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Region: Norwegian