Fårikål: Norwegian lamb and cabbage stew

Name: Fårikål: Norwegian lamb and cabbage stew
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Ingredients: 900 g Diced lamb, shoulder or neck, in large chunks; 1 Green cabbage, cut into wedges through the core; 6 g Black pepper, whole peppercorns, tied in muslin if you like; 20 g Plain flour; 8 g Salt; 800 g Potatoes, peeled; 5 g Fresh parsley, chopped; 60 g Lingonberry jam

Norway's national dish: layers of lamb and cabbage gently stewed with whole black peppercorns until tender and sweet. Only a handful of ingredients and almost no effort, served with boiled potatoes.

Ingredients

900 g Diced lamb, shoulder or neck, in large chunks
1 Green cabbage, cut into wedges through the core
6 g Black pepper, whole peppercorns, tied in muslin if you like
20 g Plain flour
8 g Salt
800 g Potatoes, peeled
5 g Fresh parsley, chopped
60 g Lingonberry jam

Method

In a big casserole, layer the lamb and cabbage wedges, sprinkling each layer with salt, flour and peppercorns. Finish with a layer of cabbage.
Pour in 500ml water, bring to the boil, then cover and simmer very gently until the lamb is falling apart. Do not stir; just shake the pot now and then.
Boil the potatoes until tender.
Serve the lamb, cabbage and broth in shallow bowls with the potatoes, parsley and a spoonful of lingonberry jam.