The following is an African inspired curry served on cous cous. I particularly like African curries because I get to use cardamom and saffron which are so central to Swedish cooking.
I sauteed onions, garlic, chilies, and ginger in butter. Then added allspice, cardamom, pimenton, cinnamon, coriander, bay leaf, tumeric, and saffron. I added some cubed potatoes, bell peppers and in place of lamb and an hour of simmer, just pretended that crimini’s were meat.
