Fårikål

Norway's national dish — lamb and cabbage with peppercorns, nothing more.

Ingredients

• 1.5 kg Lamb
• 1.5 kg Cabbage
• 3 tbsp Black pepper
• 2 tbsp Flour
• 2 tbsp Salt
• 3 cups Water

Method

1. Layer the pot — Put a layer of lamb fat-side down in a heavy pot, then a layer of thick cabbage wedges.
2. Season each layer — Scatter whole peppercorns, salt and a dusting of flour over each layer, then repeat until everything is used.
3. Add water — Pour in the water — it should come a third of the way up, no more.
4. Simmer long — Cover and cook very gently for 2½ hours until the lamb falls apart and the cabbage is translucent.
5. Fårikål is ready — Serve in deep bowls with boiled potatoes, and warn people about the whole peppercorns.

More Norway recipes

• Authentic Norwegian Kransekake
• Brun Lapskaus (Norwegian Beef Vegetable Stew)
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions