Ingredients with Measurements:
- 1 lb skerpikjøt (dried and salted lamb meat), cut into small pieces
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 4 cups water
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the skerpikjøt to the pot and cook for 5-7 minutes, stirring occasionally, until the meat is browned.
4. Add the diced potatoes, water, dried thyme, salt, and pepper to the pot.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the stew for 45-60 minutes, or until the potatoes are tender and the skerpikjøt is fully cooked.
7. Taste and adjust the seasoning as needed.
8. Serve hot in bowls, garnished with fresh herbs or chopped scallions if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-60 minutes
Temperature:
- Medium-high heat to sauté the onion and garlic
- Low heat to simmer the stew
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 45g
- Protein: 20g
- Sodium: 1200mg
- Fiber: 5g
Substitutions for ingredients:
- Skerpikjøt can be substituted with any other dried and salted meat, such as beef or pork.
- Potatoes can be substituted with other root vegetables, such as carrots or turnips.
- Vegetable oil can be substituted with any other cooking oil, such as olive oil or canola oil.
Variations:
- Add other vegetables to the stew, such as chopped carrots or celery.
- Use beef or pork instead of skerpikjøt for a different flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Soak the skerpikjøt in water for a few hours before cooking to reduce the saltiness.
- Cut the potatoes into small pieces to ensure they cook evenly.
- Stir the stew occasionally to prevent the potatoes from sticking to the bottom of the pot.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in bowls, garnished with fresh herbs or chopped scallions.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Chopped scallions
Pairings:
- Serve the stew with a side of crusty bread or crackers.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too salty, add more water and adjust the seasoning as needed.
- If the potatoes are not cooked through, simmer the stew for a few more minutes until they are tender.
Food safety advice:
- Ensure the skerpikjøt is fully cooked before serving.
- Store any leftover stew in the refrigerator and consume within 3 days.
Food history:
- Skerpikjøt is a traditional food in the Faroe Islands, where it has been consumed for centuries.
Flavor profiles:
- The stew has a savory and slightly salty flavor, with hints of thyme and garlic.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Norwegian