Lamb Norway
Fårikål (Norwegian National Dish)
Estimated 30-45 mins
6 Ingredients
Difficulty: Easy
Ingredients
Lamb3 Lbs
White Cabbage1 head
Whole black peppercorns3 tablespoons
Salt3 tsp
Water1 1/2 cups
Flour5 tablespoons
Instructions
1
Cut the lamb into large pieces.
2
Slice the cabbage into large wedges, keeping the core attached.
3
Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
4
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
5
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
6
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.