Faroese-inspired Sholeh Ghorbandi with Local Ingredients

Ingredients

In this Faroese-inspired version of Sholeh Ghorbandi, we incorporate local Faroese ingredients such as root vegetables like potatoes and carrots, which add a distinct flavor and texture to the dish. Additionally, we infuse the broth with traditional Faroese spices to create a unique fusion of flavors. We alse have the original recipe for Sholeh ghorbandi, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground cardamom 2 teaspoons ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cardamom, ground cinnamon, ground turmeric, and saffron threads. Cook for an additional minute to allow the spices to release their flavors.
4. 4.
   Pour in the lamb or vegetable broth and bring to a boil. Reduce the heat to low and let the broth simmer for 1 hour, or until the lamb is tender.
5. 5.
   Add the diced potatoes and sliced carrots to the pot. Cook for an additional 20 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Faroese-inspired Sholeh Ghorbandi hot, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• Adjust the amount of spices according to your preference for a milder or spicier taste.
• Serve the dish with traditional Faroese flatbread or crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Faroese-inspired Sholeh Ghorbandi as a main course, accompanied by a side of Faroese flatbread or crusty bread. Garnish each serving with fresh parsley or dill for a pop of color and freshness.

Presentation advice

Present the Faroese-inspired Sholeh Ghorbandi in individual bowls, allowing the vibrant colors of the vegetables and the golden saffron-infused broth to shine. Sprinkle some fresh herbs on top for an elegant touch.