Fårikål Norwegian Lamb and Cabbage Stew Recipe

Layer half of the lamb pieces in the bottom of a large pot.

Top with a layer of diced cabbage pieces.

Sprinkle with a little salt and half of the black peppercorns.

Repeat with the remaining lamb and cabbage, seasoning each layer.

Pour in the water, making sure it covers the bottom of the pot but does not completely submerge the ingredients.

Cover the pot and bring to a gentle boil.

Reduce heat to low and simmer for about 2 to 3 hours or until the lamb is tender and falling off the bone.

Serve traditionally with boiled potatoes and sometimes flatbread on the side.

Equipment Needed

Allergens