Norwegian-Style Fårikål (Lamb and Cabbage Stew)

Method

1. 1

   Boil the potatoes in salted water for 15–18 minutes until tender.

2. 2

   Meanwhile, put the cabbage wedges, peppercorns and bay leaf in a small saucepan, pour over the stock, cover and simmer for 12–15 minutes until the cabbage is tender.

3. 3

   While the cabbage cooks, sear the lamb in a hot pan with a little of the butter for 2–3 minutes until browned but still pink inside, then add it to the cabbage for the last 2 minutes.

4. 4

   Melt the rest of the butter in the lamb pan, stir in the flour to make a paste, then whisk in a ladleful of the cooking liquid; stir this back into the stew to thicken slightly.

5. 5

   Season with salt and serve the lamb and cabbage with the boiled potatoes alongside.