Fårikål Recipe - Norwegian Lamb and Cabbage Stew

Drizzle a little oil in a Dutch oven to prevent sticking and add flavor.

Cut 2 pounds of bone-in lamb into bite-sized pieces and layer them in the pot.

Add wedges of cabbage on top of the lamb, ensuring they don't break down too much.

Sprinkle two pinches of whole peppercorns over the cabbage layer.

Add a pinch of salt and a little flour on top to help build a sauce as it cooks.

Repeat the layering process with more lamb, cabbage, peppercorns, salt, and flour until all ingredients are used.

Pour 750 ml of pre-boiled water into the pot.

Cover the pot and bring to a rolling boil on high heat.

Once boiling, reduce the heat to medium and let it simmer for three hours, checking every hour to ensure there's enough water and it doesn't dry out.

After three hours, check the tenderness of the meat, which should be easily cut with a fork.

Taste the broth, noting that it has turned dark brown and is rich in flavor, resembling gravy.

Equipment Needed

Allergens