Fårikål (Norwegian Lamb and Cabbage Stew)

Method

1. 1

   Layer the lamb chunks and cabbage wedges in a heavy pot in alternating layers, scattering peppercorns, bay leaves and a generous pinch of salt between each layer.

2. 2

   Pour in the water — it should come about halfway up the layers, not cover them.

3. 3

   Bring to a simmer, cover tightly, and cook low until the meat is fork-tender and pulls easily from the bone, about 2 to 2.5 hours.

   💡 Resist the urge to stir — fårikål is meant to hold its layers, not turn into a soup.

4. 4

   Skim any fat that rises to the surface.

5. 5

   Taste the broth and adjust salt; it should taste clean and peppery, not heavy.

6. 6

   Serve straight from the pot with boiled potatoes to soak up the broth.