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<\/a><\/p>\n7 spsk vegetabilsk olie
\n1 stort l\u00f8g, hakket fint
\n1 frisk gr\u00f8n chili, hakket fint
\n5 fed hvidl\u00f8g, hakket fint
\n1 kg lammek\u00f8d (bov), sk\u00e5ret i 3×3 cm tern
\n1 ds hakket tomat
\n1 spsk st\u00f8dt spidskommen
\n2 tsk st\u00f8dt koriander
\n\u00bd tsk gurkemeje
\n1 tsk cayenne peber
\n2 tsk salt
\n\u00bd kg sm\u00e5 kartofler, skr\u00e6llet og sk\u00e5ret i halve
\n7 dl vand<\/p>\n
Varm olien i en stor tykbundet gryde over h\u00f8j varme. N\u00e5r olien er varm kommes l\u00f8g, chili og hvidl\u00f8g i, som steges under omr\u00f8ring indtil l\u00f8gene begynder at brune svagt. Kom k\u00f8det i gryden og steg under omr\u00f8ring i 5 min.<\/p>\n
Herefter kommes tomat, spidskommen, coriander, gurkemeje, cayenne og salt i gryden. Retten koges nu fortsat ved fuld varme og under omr\u00f8ring i 10-15 min eller sovsen bliver tyk og olien skilles ud.<\/p>\n
Kom kartoflerne i retten og h\u00e6ld 7 dl vand i. R\u00f8r godt rundt og d\u00e6mp varmen til middel\/lav. Kom l\u00e5get p\u00e5 en smule sk\u00e6vt s\u00e5 der er lidt plads til at lade dampen komme ud og lad retten sm\u00e5koge i 1 time og 10 minutter til k\u00f8det er m\u00f8rt og sovsen tyk.<\/p>\n
Serveres med Naan br\u00f8d eller, hvis man ikke vil spise med fingrene, ris. Velbekomme.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
Denne milde lammekarry skulle stamme\u00a0fra Delhi omr\u00e5det. Brugen af kartofler giver en l\u00e6kker tyk sovs, som g\u00f8r retten meget egnet til at spise med Naan br\u00f8d og fingrene. 7 spsk vegetabilsk olie 1 stort l\u00f8g, hakket fint 1 frisk gr\u00f8n chili, hakket fint 5 fed hvidl\u00f8g, hakket fint 1 kg lammek\u00f8d (bov), sk\u00e5ret i 3×3<\/p>\n
Continue Reading<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[97,104,210,239,250,300,318,333,346,409,502,540,598,623],"class_list":["post-698","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-cayenne","tag-chili","tag-gurkemeje","tag-hvidlg","tag-indisk","tag-kartofler","tag-koriander","tag-lam","tag-lg","tag-olie","tag-salt","tag-spidskommen","tag-tomat","tag-vand"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-bg","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=698"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/698\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} ![\"\"](\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0342.jpg\" "\\"IMG_0342\\"")
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