1 Tbsp butter
700 g (1½ pounds) boneless lamb shoulder meat, sliced or in chunks
¼ medium cabbage, in thin wedges
¼ small rutabaga, sliced
1 large carrot, in chunks
15 cm (6″ length) leek, in chunks
2 Tsp grated fresh ginger
1 Tsp ground black pepper
2 dl (¾ cup) water
2½ Tbsp butter
¾ dl (⅓ cup) flour


Melt the butter in the bottom of a pot. Add the meat, then the vegetables. Sprinkle with salt, ginger and pepper. Pour over water to cover. Bring to a boil and skim well. Lower heat and simmer, shaking the pot now and then so the meat won’t stick, until the meat is tender, 60-75 minutes. Melt the butter and stir in the flour. Gradually add cooking liquid. Season with salt, pepper, vinegar and sugar. Arrange meat and vegetables on a platter. Serve with sauce and boiled potatoes.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
(800) 979-3346