"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Norwegian lamb stew Recipe

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This recipe for Norwegian lamb stew, by , is from Ryan and Amanda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hilde Anfindsen

Category:
Category:

Ingredients:  
Ingredients:  
Norwegian lamb stew for 10-12 persons.
4 kg lamb meat (lammebog)
4-5 kg head cabbage
4 tbsp hole pepper
2 tbsp salt
1 l water


Directions:
Directions:
Cut the head cabbage into 8 peaces and put the meat and the cabbage in layers in a pan. Spread some pepper and salt between the layers. Add water, boil and then reduce heat.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2,5- 3 hours
Personal Notes:
Personal Notes:
This is a Norwegian favorite. We even have 'Fårikålens day'. The last Thursday in September. This lamb stew is even better the second day. Enjoy.

 

 

 

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