Farikaal (Norwegian National Dish)

Ingredients

• 3 lbbone-in lamb, shoulder or neck; cut into large pieces
• 1 headwhite cabbage, cut into large wedges with core attached
• 3 tbspwhole black peppercorns
• 3 tspsalt
• 1 1/2 cupwater
• 5 tbspall-purpose flour, optional; for thickening the stew

Method

1. 1

   Cut the lamb into large pieces. Slice the cabbage into large wedges, keeping the core attached to hold them together.

2. 2

   Place a layer of lamb pieces in the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage on top. Repeat the layers, ending with cabbage on top.

3. 3

   Optional: sprinkle a couple of tablespoons of flour over a lamb layer for a thicker stew.

4. 4

   Add the water and bring to the boil. Cover, reduce heat to low and cook for 2 to 3 hours until the lamb falls away from the bone.

5. 5

   Serve with boiled potatoes, covering everything generously with the broth.