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Del­i­ca­cies from the Obauer kitchen are here for you to be enjoyed any­time. We invite you to stop by at the Obauer shop. A great selec­tion of del­i­ca­cies rang­ing from home­made jams to our deer sausage, gift vouch­ers, plus all of our Obauer cook­books can be found there.

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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.