Fårikål (Norwegian Lamb and Cabbage Stew)

Safety Warning: Handle the raw lamb meat carefully. Rinse the lamb pieces under cold water and pat dry with paper towels; immediately clean all surfaces and wash hands thoroughly.

Remove the outer leaves of the cabbage, cut it into large wedges, and remove the hard core.

Place a layer of lamb pieces at the bottom of a large, heavy-bottomed pot, ideally with the fattier side facing down.

Add a layer of cabbage wedges on top of the meat, then sprinkle some whole black peppercorns and salt over the layer.

Continue layering meat and cabbage alternately until all ingredients are used, finishing with a layer of cabbage on top.

Pour the water into the pot. Bring to a boil over medium-high heat, then reduce to a very low simmer and cover with a tight-fitting lid.

Slowly simmer for 2 to 3 hours, or until the lamb is tender and falls easily away from the bone.

Serve the fårikål steaming hot directly from the pot; the dish is traditionally even better when reheated the next day.