Nordic Lamb Curry

What would a lamb curry taste like, if it were a dish that originated in the highlands in the North, not in India? That was the questions I wanted to investigate when I found myself cooking on the highest all-year farm in Norway, Fokstugu Farm on the Dovre mountain plateau. My answer was to combine Norwegian spices, herbs and root vegetables- plus birch leaves. The result is surprisingly spicy, but in a purely Nordic way. Some of the ingredients may be easiest to find in health food or specialty tea shops.

INGREDIENTS:

Number of servings

Servings: 4-6

List of ingredients

2 pound lamb shoulder, cut into 1 ½ inch (3-4) pieces

1 carrot, chopped

1 onion, chopped

1 cup (2 ½ dl) chopped celeriac

1 cup (2 ½ dl) chopped rutabaga (swede)

1 teaspoon dill seeds

½ teaspoon caraway

1-2 ts mustard seeds

½ teaspoon fennel seeds

1-2 teaspoons fennel fronds

1-2 teaspoons birch leaves

1-2 teaspoons dried marigold

½ cup/1,2 dl full fat organic cream

2-3 tablespoons lingonberries or cranberries

PREPARATION:

• Sear the meat in a little butter or oil in a cast iron pot. Add the rest of the ingredients, except the cream and the lingonberries. Add about one cup of water, season with a little salt. Bring to a boil, reduce heat and simmer for about one and a half hour with the lid on.

• Adjust with salt to taste. Stir in cream and lingonberries. Bring to boil and serve.