Lambakjöt með Curry

Lambcurry

Ingredients for 4 persons

500 g lamb

2 large onions

3 Tbsp curry powder

2 Tbsp turmeric

2 tsp ginger

salt and pepper

300 ml meat broth

2 Tbsp tomato paste

4 Tbsp raisins

200 g cream cheese (30%)

3 Tbsp oil

Preparation

Heat a large pot on the stove, then add the oil to the hot pot.

Peel the onions and cut into rings. Fry the onion rings in the oil until translucent.

Dice the lamb and fry it all over in the pot with the onions.

Sprinkle in the spices and fry briefly, turning regularly.

Pour in the meat broth and stir in the tomato paste. Add the raisins and let everything simmer, covered, for about 45 minutes.

Then reduce the heat and stir the cream cheese into the sauce, which is no longer boiling. Let the food steep again for about 15 minutes.

Traditionally, boiled potatoes are served with the lamb curry, but you can also eat rice or noodles with it.

Annotation:

If you like lamb, Iceland is a real paradise. There is almost everything made from lamb, from Lambakjöt: sausages, cold cuts, pies... Lamb is also a relatively inexpensive meat in Iceland.

When you cook the recipes in this country it often looks different, but instead of lamb you can also use roast beef or beef rump for this curry dish - it's not quite as expensive, tastes good and is still relatively close to the Icelandic original .

[Translated from here.]