Fårikål (Norwegian Lamb and Cabbage Stew)
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Ingredients
- 700 g lamb shoulder
- 1 white cabbage
- 1 tsp black peppercorns
- 2 bay leaves
- 500 g waxy potatoes
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 626 kcal
- Protein
- 36.9 g
- Carbohydrate
- 33.2 g
- of which sugars
- 13.2 g
- Fat
- 37.4 g
- of which saturates
- 17.6 g
- Fibre
- 7.6 g
- Salt
- 1.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the lamb shoulder into large chunks.
- 2
Layer the lamb and shredded cabbage in a large pot, sprinkling peppercorns and bay leaves between the layers.
- 3
Pour in the chicken stock, cover and simmer gently for 65-70 minutes until the lamb is tender.
- 4
Add the whole potatoes for the final 20 minutes and cook until tender.
- 5
Check the seasoning and serve.
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