Fårikål – Norwegian lamb and cabbage stew

Norway's national dish: lamb and white cabbage slowly cooked in layers with whole black peppercorns, nothing more. Here with a leaner leg-and-shoulder mix and boiled potatoes.

Instructions

1. Cut the lamb into large chunks and the cabbage into thick wedges.

2. Layer lamb and cabbage in a heavy pot, sprinkling each layer with salt and peppercorns (in a tea ball if you prefer). Pour in the water.

3. Cover and simmer gently 1¾–2 hours until the meat is tender. Serve with boiled potatoes.

Chef's tips

• Like any stew it tastes even better reheated the next day.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.