Entree: Norway – Oslo & Eastern Norway – Fårikål (Slow-cooked Norwegian lamb and cabbage stew seasoned with whole black peppercorns)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 25 min

Total 3 hrs 45 min

Ingredients

- 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into large pieces
- 1 1/2 lb (700 g) green cabbage, core removed and cut into wedges
- 2 tbsp (20 g) whole black peppercorns
- 2 tsp (10 g) coarse sea salt, or to taste
- 3 cups (720 ml) water
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)
- 2 lb (900 g) waxy potatoes (for boiling and serving)

Instructions

1. Rinse the lamb pieces and pat dry. Lightly season the lamb with half of the salt.
2. In a heavy Dutch oven or large pot, layer half of the cabbage wedges on the bottom. Place half of the lamb pieces over the cabbage, sprinkle with half of the peppercorns and a little salt, then repeat with the remaining cabbage and lamb to make two layers.
3. Pour 3 cups (720 ml) water into the pot—enough to come partway up the sides but not cover everything; bring to a gentle simmer over medium heat.
4. Cover the pot, reduce heat to low, and simmer very gently for 2.5–3 hours, turning the layers once or twice so meat and cabbage cook evenly; the stew is done when the lamb is very tender and nearly falling from the bone.
5. While the stew cooks, peel and boil the potatoes in salted water until tender, about 20–25 minutes, and keep warm.
6. If a slightly thicker cooking liquid is desired, whisk 1 tbsp (8 g) flour with 2–3 tbsp (30–45 ml) cold water to make a slurry, stir into the pot during the last 10 minutes of cooking and simmer until slightly thickened.
7. Taste and adjust salt. Serve portions of lamb and cabbage with boiled potatoes and spoon some cooking liquid over the top.