Fårikål – Norwegian lamb and cabbage stew

Ingredients

• 1.5 kg bone-in lamb for stewing
• 1.5 kg white cabbage
• 4 tsp whole black peppercorns
• 2 tsp salt
• 300 ml water
• boiled potatoes, to serve

Method

1. 1Cut the cabbage into wedges, keeping the core attached to hold the leaves together.
2. 2Layer the meat and cabbage in a large pot, starting with the meat. Sprinkle salt and pepper between the layers.
3. 3Pour in the water, bring to a boil, then cover and simmer gently for 2–2½ hours.
4. 4The stew is ready when the meat comes away easily from the bone. Adjust the seasoning and serve with boiled potatoes.