North Karnataka-style Tert di Preimu

Ingredients

In this North Karnataka adaptation, the traditional Luxembourgian Tert di Preimu is infused with the flavors of the region. The original dish typically uses beef as the main protein, but in this version, lamb is used to add a distinct taste. Additionally, the spices are adjusted to include North Karnataka's signature blend of cumin, coriander, and red chili powder, giving the dish a spicier and more aromatic profile. We alse have the original recipe for Tert di preimu, 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 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 sheet of puff pastry 1 sheet of puff pastry

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the vegetable oil in a large pan over medium heat.
3. 3.
   Add the chopped onions and minced garlic to the pan and sauté until golden brown.
4. 4.
   Add the cubed lamb to the pan and cook until browned on all sides.
5. 5.
   Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Cook for an additional 2 minutes to allow the spices to release their flavors.
6. 6.
   Add enough water to cover the lamb and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 1 hour or until the lamb is tender.
7. 7.
   Once the lamb is cooked, remove from heat and let it cool slightly.
8. 8.
   Roll out the puff pastry sheet and line a pie dish with it.
9. 9.
   Pour the cooked lamb mixture into the pie dish and spread it evenly.
10. 10.
    Cover the pie dish with another layer of puff pastry, sealing the edges.
11. 11.
    Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.
13. 13.
    Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Lamb — For a more tender result, choose boneless lamb cuts such as leg or shoulder. Trim excess fat before cubing.
• Puff pastry — If you prefer a homemade version, you can make your own puff pastry using a recipe of your choice.

Tips & Tricks

• To enhance the flavors, marinate the lamb with the spices for a few hours or overnight before cooking.
• Serve the Tert di Preimu with a side of mint chutney or yogurt raita for a refreshing contrast.
• If you prefer a spicier version, increase the amount of red chili powder according to your taste.
• Feel free to add vegetables like peas or carrots to the filling for added texture and nutrition.
• Leftover Tert di Preimu can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the North Karnataka-style Tert di Preimu hot as a main course dish. Accompany it with a side of mint chutney or yogurt raita to balance the flavors.

Presentation advice

For an appealing presentation, garnish the Tert di Preimu with a sprinkle of fresh coriander leaves. Cut it into slices and serve on individual plates or in pie-shaped serving dishes.