October is the month of lamb in Oslo
It’s interesting to see how shops in Oslo offer produces based on the season. A month ago I was craving lamb. The butcher at the grocery said: it’s raining, the wool is not wet so we can’t shave the lambs so I haven’t received any.
This month is cheap lamb month and the seasonal dish is Farikål. Farikål is a stew with lamb and cabbage, some peppercorn, juniper bays and potatoes*. I was very keen to try but then some friends said it was quite blend and I also remembered that my kids don’t like cabbage. So if I have to spend 3 hours in the kitchen, I might as well do something the family can eat… several days in a row even!
Lamb stew couscous recipe
So here is my recipe, inspired from one of the French cuisine bible: Cuisine sans souci by Rose Montigny, page 703, but with a lot less oil, no turnip nor chickpeas. Feel free to add them to taste.
For 6 people (that was enough for a dinner for us 4 plus the next day lunch box for both children and a full plate for myself):
- 2 kg of lamb on the bone , it should have lots of fat too
- 3 big brown onions
- 2 carrots
- 2 tomatoes
- 1 or 2 big zucchinis
- 60g butter
- 10cl olive oil
- harissa paste
- spices: I used raclette spice comprising mainly paprika and garlic powder
- chicken stock and beef stock
- couscous (semoule)
- chop the onions
- in a massive pot, pour the olive oil and brown the chopped onions
- season with some harissa paste (I squeezed our 10 cm from my tube), lots of salt and pepper
- chop the carrots in slices of half a centimetre
- chop the tomatoes
- add in the pieces of lamb, stir until the meat cooks on the surface and becomes brown
- add in the carrots and tomatoes
- add boiling water so as all is covered in water and bring to boil
- I also add a cube of chicken stock and one of beef stock.
- lower the stove power and let it simmer for 2.5 hours
- 10 min before you eat, prepare the couscous semolina by adding double the amount of salted water and let it swell, then add the butter in the couscous. I also use the stew sauce to give it a bit of flavour.
- 5 minutes before you eat, chop the zucchinis and add them into the pot.
By then the meat should be very tender and infused with the fat. Yum! Bon appetit!
*FUN FACT: I discovered that in Norwegian, a potato is also an employee that can do a bit of everything… because in Norwegian cuisine you can use potato for everything! Love it!!!