Norwegian Lamb and Cabbage Stew (Fårikål) — Peppery Autumn National Dish

• 1⅝ kgbone-in lamb shoulder or neck slices (cut into 4 cm pieces; use halal-certified lamb if required)
• 1⅝ kggreen cabbage (cored and cut into broad wedges)
• 14 gwhole black peppercorns
• 18 gfine sea salt
• 20 gwheat flour (traditional light thickener)
• 2½ cupcold water
• 1.2 kgwaxy potatoes (peeled or scrubbed, then boiled separately)

Instructions

1. 1

   Pat the lamb dry and trim only very large pieces of hard surface fat, leaving enough fat to enrich the broth. Cut the cabbage into sturdy wedges so the pieces soften slowly without disappearing into the fårikål.

2. 2

   Place a layer of lamb in the bottom of a heavy 5 l pot, then add a layer of cabbage wedges. Sprinkle with part of the salt, peppercorns, and flour, then repeat the layering until all the lamb and cabbage are used.

3. 3

   Pour the cold water down the side of the pot so the flour and seasonings stay distributed between the layers. Bring the pot just to a simmer over medium heat, then immediately reduce the heat to low.

4. 4

   Cover the pot and cook gently for 2 hours, shaking the pot every 30 minutes instead of stirring so the cabbage wedges remain intact. The fårikål is ready when the lamb is very tender and the cabbage has released a sweet, peppery broth.

5. 5

   While the stew finishes, boil the potatoes in salted water for 18 to 22 minutes, depending on their size. Drain them well and keep them warm, because potatoes are the classic Norwegian partner for this dish.

6. 6

   Taste the broth and adjust with 2 g additional fine sea salt only if needed for balance. Serve the fårikål in deep bowls with lamb, cabbage, broth, and several potatoes on the side, warning diners that the whole peppercorns are intentionally left in the stew.