Which cut of meat works best?

The original uses breast or shoulder of mutton. Both stand up to the long boiling and make a tender, flavourful stew; lamb can be used for a milder taste.

Why are the roots boiled separately?

Boiling the carrots and parsley roots separately keeps their shape and colour, and prevents them from cooking to pieces in the meat stock.

Får i karri (Norwegian mutton curry)

Name: Får i karri (Norwegian mutton curry)
Prep time: 40 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3 kg mutton (breast or shoulder); 1 tbsp salt; water (for boiling); 3 pcs carrots; 3 pcs parsley roots; 35 g butter (for the sauce); 25 g wheat flour (for the sauce); 1 l stock (from the boiling); 0.5 tsp curry powder

Erken & Caroline Steen's mutton (breast/shoulder) boiled tender, served in a mild curry sauce of butter, flour and stock, with separately boiled carrots and parsley roots. From «Kogebog for skole og hjem» (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 168 (falt i det fri)

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About the dish

«Faar i carry» viser hvordan karri hadde funnet veien inn i det norske hverdagskjøkkenet allerede rundt 1900, som en mild krydring av kokt fårekjøtt i hvit saus. Retten er en tidlig slektning av dagens fårikål-alternativer og lammegryter med karri.

How to make it

1
Boil the meat
Wash the mutton (breast or shoulder) in lukewarm water, break it into pieces and put it into boiling, salted water. Skim well as it boils, and cook until the meat is tender.
2
Cut it up
Take out the meat once it is cooked and cut it into suitable pieces.
3
Boil the roots
Wash the carrots and parsley roots and boil them separately in boiling, salted water. Cut them up neatly once they are tender.
4
Make the curry sauce
Melt 35 g of butter, stir in the flour and ½ tsp curry powder, and thin with ¾ l of strained, skimmed stock. Let the sauce simmer for 5 minutes.
5
Heat and serve
Heat the meat and vegetables in the sauce and serve.

Changes from the original

Mengder beholdt som i originalen. «Spiseske» er tolket som spiseskje (ss) og «theske» som teskje (ts). «Carry» er modernisert til karri. Sausen bruker ¾ l av den totale kraften slik teksten angir.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Fårekjøtt
- Fårekjøtt Evanger Ekte EldhusrøyktPrice varies
- Fårekjøtt Saltet Frys Ca1kg RingdalRingdalca. kr 119,00 · SPAR
- Fårekjøtt Beinfritt Løs HanssenHanssensPrice varies
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Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Frequently asked questions

Which cut of meat works best?: The original uses breast or shoulder of mutton. Both stand up to the long boiling and make a tender, flavourful stew; lamb can be used for a milder taste.
Why are the roots boiled separately?: Boiling the carrots and parsley roots separately keeps their shape and colour, and prevents them from cooking to pieces in the meat stock.

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