Fårikål
This is a traditional Norwegian dish, which literally translated means 'lamb in cabbage'. I don't think I've ever made a main dish with so few ingredients. Absolutely delicious.
1kg lamb or mutton on the bone, cut into pieces
1 green cabbage
250ml water
whole black peppercorns
salt
Method:
1. Cut the cabbage into quarters down the core and cut each quarter into 3-4 wedges (the idea is to keep part of the core on each segment, which will hold the leaves together and prevent the whole thing disintegrating while cooking).
2. Pour the water into a large casserole pot. Place a layer of lamb, then a layer of cabbage into the pot, seasoning each layer with salt and some of the whole peppercorns as you go.
3. Repeat this layering process until you have used up all the ingredients. The final layer on the top should always be cabbage.
4. Cover tightly and bring to the boil then simmer over a very low heat for about 3 hours until the lamb is really tender and falling off the bone (check the water level now and then, making sure the pan doesn't run dry).
5. Serve with boiled potatoes or mash. The juices in the bottom of the pot make an excellent gravy.
