Fårikål, Norwegian Lamb and Cabbage Stew with Whole Peppercorns

What you need

• 1.8 kg (4 lb) bone-in lamb shoulder, cut into large pieces, fat left on
• 1.2 kg (2 lb 10 oz) white cabbage, cut into 8 wedges with the core attached
• 1 tbsp whole black peppercorns
• 1 tbsp fine salt
• 3 tbsp plain flour
• 400 ml (1 2/3 cups) water
• 1 kg (2 lb 3 oz) potatoes, peeled, for serving

Method

Restated from the original video

1. 1

   Cut the lamb into large pieces through the bone, about 5 cm (2 in) across.

2. 2

   Cut the white cabbage into 8 wedges, keeping the core attached so they hold together.

3. 3

   Layer a third of the lamb in a large heavy pot, fat side down. Top with a third of the cabbage wedges.

4. 4

   Sprinkle a third of the plain flour, peppercorns and salt over the layer.

5. 5

   Repeat twice more, finishing with cabbage on top.

6. 6

   Pour the water down the side of the pot and bring to a boil over medium heat.

7. 7

   Cover, lower the heat to a bare simmer and cook until the lamb comes off the bone easily, 2 1/2-3 hours. Do not stir, or the cabbage falls apart. Shake the pot gently if anything seems to stick.

8. 8

   Boil the potatoes in salted water until a knife slides in, 20-25 min. Drain.

9. 9

   Taste the broth and add salt if needed.

10. 10

    Serve in deep plates with the potatoes, spooning plenty of the broth over everything. The peppercorns stay whole, so warn guests.

Imported from scandinaviancookbook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.