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The Obauer family cooks at home

Our cook­ing shows on Face­book and Insta­gram are a strict­ly pri­vate affair. They are gen­uine, with­out fuss, and sim­ple, says Rudi Obauer: ​“we are cook­ing in our home and the chef changes fre­quent­ly. It could be me, my broth­er, my broth­er and I, my wife Ange­li­ka, or anoth­er fam­i­ly mem­ber. We are prepar­ing meals that we eat at home.”

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Lamm Curry, Werfen style

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Serves 4 to 5 people; 1 lb lamb shoulder, flank, or fore shank, 1 cup of dried runner beans (socked overnight), 1 teaspoon tumeric, 1 teaspoon curry, 1 red onion, garlic, 2 cardamon pods, cumin seeds, 1 tablespoon fennel seeds, 3 star anises, 1 small cinnamon stick, 1/2 vanilla bean, 1 tablespoon mustard seeds, 1 bay leaf, curry leaves or curry paste, sesame oil, olive oil, white wine (muscat or traminer), 17 oz water, salt, 1 tablespoon honey, cornstarch or Kuzu as a thickener.


Mix all the ingredients together in a pot and simmer for about 45 minutes on the stove.


You can prepare this dish well in advance and store in the refrigerator.

Serves 4 to 5 people; 1 lb lamb shoulder, flank, or fore shank, 1 cup of dried runner beans (socked overnight), 1 teaspoon tumeric, 1 teaspoon curry, 1 red onion, garlic, 2 cardamon pods, cumin seeds, 1 tablespoon fennel seeds, 3 star anises, 1 small cinnamon stick, 1/2 vanilla bean, 1 tablespoon mustard seeds, 1 bay leaf, curry leaves or curry paste, sesame oil, olive oil, white wine (muscat or traminer), 17 oz water, salt, 1 tablespoon honey, cornstarch or Kuzu as a thickener.


Mix all the ingredients together in a pot and simmer for about 45 minutes on the stove.


You can prepare this dish well in advance and store in the refrigerator.

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