Norwegian autumn is beautiful and all seasons have their own charm! I must say that we are lucky to be able to experience the different shades of nature. Autumn is here with beautiful colors, fresh, cool air in both sunshine and rain. Not only is nature delicious, but autumn also offers the bounty of the field. Delicious fruits and berries from the garden or tasty vegetables. Autumn is the time for soups, stews and not least cheese and wine.
In addition to kneipbrød with cheese, Norwegian vegetable soup is one of the first things I can remember as my first experiences of Norwegian food in 1977. Here I have made fusion meat soup, I have used leg of lamb.
Indian meat soup with lamb
5 tablespoons oil
2 bay leaves
5 cm cinnamon stick
5 cloves
500 gr meat of your choice with bones
100 g onion, diced
3 cloves garlic
1 teaspoon turmeric
1 teaspoon ground cumin
2 tsp ground coriander seeds
2 tablespoons grated ginger
salt to taste
pepper (or chili powder if desired)
about one liter of water
2 carrots
100 gr celery root
250 g potatoes
Procedure:
- Heat oil, add bay leaves, cinnamon stick, cloves and pieces of meat. Fry for 5 minutes, add diced onion and garlic.
- After 5 min, add turmeric, cumin, coriander seeds, ginger, salt and pepper.
- Add water and cook everything for about 20 minutes.
- Add diced vegetables, cook until everything is tender and cooked through.
- Tastes delicious with homemade crispbread or papadam .
What do you think?
WELCOME 