Punjabi-inspired Ørkdalssodd

Ingredients

In this Punjabi-inspired version of Ørkdalssodd, we incorporate Punjabi spices such as ginger, garlic, cumin, coriander, and garam masala to infuse the stew with the flavors of Punjab. Additionally, we use traditional Punjabi cooking techniques to enhance the dish's authenticity. The result is a fusion of Norwegian and Punjabi cuisines, creating a unique and flavorful twist on the original dish. We alse have the original recipe for Ørkdalssodd, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the lamb chunks to the pot and brown them on all sides.
4. 4.
   Sprinkle the cumin powder, coriander powder, and garam masala over the lamb. Stir well to coat the meat with the spices.
5. 5.
   Add the diced potatoes and sliced carrots to the pot, followed by the lamb or vegetable broth.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Punjabi-inspired Ørkdalssodd hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into chunks.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Punjabi-inspired Ørkdalssodd with a dollop of yogurt on top for a creamy touch.
• Feel free to adjust the spices according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Punjabi-inspired Ørkdalssodd hot with naan bread or steamed rice. It pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the Punjabi-inspired Ørkdalssodd with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the vibrant colors of the stew to shine through.