Cherry & Dennis Helper Habitat
Norwegian Lamb and Cabbage Stew
挪威羊肉椰菜燴鍋
Recipe overview
Lamb shoulder, cabbage and potatoes are layered and slowly simmered in clear peppercorn broth until tender.
01
Ingredients
Main ingredients
- 900 g lamb shoulder
- 800 g Cabbage
- 600 g medium potatoes
- 1 piece onion
- 900 ml beef stock
- 2 tbsp all-purpose flour
Seasonings
- 1 tsp salt
- 1 tsp Black pepper
- 2 tbsp parsley
02
Tools
- knife
- cutting board
- mixing bowl
- stockpot
- measuring cup
- wooden spoon
- ladle
- serving bowl
03
Steps
Step 1
Trim and cut the lamb
Trim excess surface fat from the lamb and cut the meat into even 4 cm pieces.
Step 2
Cut the cabbage into wedges
Remove the cabbage core and cut the leaves into sturdy wedges that will hold together during simmering.
Step 3
Peel and cut the potatoes
Peel the potatoes and cut them into even 4 cm chunks; keep them covered with cold water until needed.
Step 4
Slice the onion
Peel the onion and slice it into thin, even half-moons.
Step 5
Season and dust the lamb
Toss the lamb with salt and flour until every piece has only a thin, dry coating.
Step 6
Layer lamb and cabbage
Arrange alternating layers of lamb and cabbage in a large stockpot, keeping the pot no more than three-quarters full.
Step 7
Add onion and pepper
Scatter the sliced onion and black pepper evenly between the top layers.
Step 8
Pour in the stock
Pour in the stock down the side of the pot so the layers remain in place.
Step 9
Bring gently to a simmer
Bring the uncovered pot slowly to a bare simmer; skim off the first foam that rises.
Step 10
Add potatoes and cover
Drain and add the potatoes on top, press them partly into the broth, and fit the lid.
Step 11
Simmer until lamb is tender
Simmer very gently for 75 minutes without vigorous boiling, until the lamb is fork-tender and potatoes are soft.
Step 12
Skim, garnish and serve
Skim excess fat, fold in the parsley without breaking the cabbage, and ladle equal portions into deep bowls.
Common mistakes
- A hard boil breaks up the cabbage and toughens the lamb; keep a bare simmer.
Tips
Add evenly cut potatoes later so they finish tender at the same time as the lamb.
