Indian Lamb Stew with Fårikål Meat
Tender fårikål meat in a spiced coconut based sauce gives a new and exciting use for a classic Norwegian ingredient. This recipe for Indian lamb stew with fårik…
Ingredienser
Instructions
Finely chop onion and garlic.
Grate ginger finely.
Cut bell pepper into strips.
Season the fårikål meat with salt and pepper.
Brown the meat quickly on all sides in a pan with one tablespoon sunflower oil, or brown it in the air fryer at 200 degrees for about 5 minutes.
Heat the remaining sunflower oil in a large pot.
Cook onion, garlic and ginger until soft and glossy.
Add bell pepper and tomato paste, and cook for a couple of minutes more.
Stir in paprika powder, garam masala, cayenne pepper, turmeric and sambal oelek.
Cook until the spices smell aromatic.
Add canned tomatoes and lamb stock.
Bring to a boil and let the sauce simmer for about 10 minutes.
Place the meat in the pot.
Let the stew simmer covered for at least 2 hours, until the meat is tender.
Add coconut milk and bring to a boil.
Season with salt, pepper and lime juice.
Cook the rice according to the package instructions.
Serve the stew with rice, naan bread, mango chutney and fresh cilantro.
Nutrition per serving
Energi ca. 1596 kcal
Protein 77.6 g
Fett 105.0 g
Karbohydrater 88.8 g
Fiber 8.2 g
Sukker 12.1 g
Salt 6.4 g
Tips & tricks
Let the stew simmer gently until the meat comes easily from the bone. Boiling too hard can make the sauce uneven and the meat less juicy.
Did you know?
Fårikål meat works well in an Indian inspired stew because the meat handles long cooking and absorbs lots of flavor from spices, tomato and coconut milk. Warm spices add depth, while lime and cilantro freshen the rich sauce. This is a good way to use Norwegian lamb in a new flavor direction.
