Lamb Shoulder with Cabbage

Recipe from Norway for lamb stew.

Ingredients:

Rule for 4 servings: 600 g boneless lamb shoulder 30 gfat 1 dl of sour cream 1 pk small heads of cabbage whole pepper salt water to baste

Procedure:

1. Cut the lamb into larger cubes
2. Fry them in hot fat
3. Add salt and pepper, cover with a little water and simmer under a lid until almost tender
4. Cut the cabbage into eighths, cut off the stem, add to the meat and simmer until the meat and cabbage are soft and the liquid has evaporated
5.

Recommendation:

– Side dish: Boiled potatoes.