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Chicken curry

 

Lapskaus
  • 1 KG CHICKEN DRUMSTICKS
  • 4 TOMATOES, chopped
  • 2 RED PEPPERS, chopped
  • 1/2 TSP CURRY POWDER
  • 2 CLOVES GARLIC, chopped
  • 1/2 TSP ALLSPICE POWDER
  • 2 ONIONS, chopped
    •
 
  • 500 GRAM BEEF, for stewing
  • 2 ONIONS, sliced
  • 1 LEEK, sliced
  • 1 KG POTATOES, cubed
  • 700 GRAM CARROTS, cubed
  • 2 TBSP FLOUR
    •

Fry the chicken drum sticks in a little oil until brown on all sides. Put them in a greased oven dish. Fry the garlic, the onions and the peppers for 3 minutes, add 1/2 cup of water and the spices and salt and pepper to taste and cook for 1 minute; pour this over the chicken. Bake the chicken 40 minutes in the oven at 180 degrees Celsius.

Add two cups of water to the beef and onions, bring to the boil and simmer for two and a half hour on very low heat. Add the carrots, potatoes, leek and pepper and salt to taste and simmer 25 minutes more. Dissolve the flour in a few tablespoons of water, add to the lapskaus and simmer 3 minutes while stirring.

Norwegian recipes offer the possibility to use moose or caribou; for me, beef was enough of an adventure, but don't be discouraged by that.

This dish is probably derived from the Northern German "labskaus" which was very popular with sailors. Bremen, Hamburg and Lübeck have their own version. It is also served in Sweden (lapskojs). In Scandinavia, the ingredients are slightly different and the dish is Like a stew. Maybe the sailors brought the recipe with them.