Smoked Salt Fårikål with Tender Lamb Shoulder
A nuanced twist on Norway's national dish, featuring smoked salt and slow-simmered lamb shoulder for a deeply savory, aromatic stew. This norwegian-inspired one pot ready in about 140 minutes pairs lamb shoulder, thinly sliced savoy cabbage, smoked salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 kg lamb shoulder
- 700 g, thinly sliced savoy cabbage
- 1.5 tsp smoked salt
- 1.5 tbsp whole black peppercorns
- 1.2 L water
- 300 g, thickly sliced carrots
Instructions
- Step 1: Place 1 kg lamb shoulder pieces in a large pot, layer 350 g sliced savoy cabbage evenly over the meat.
- Step 2: Sprinkle 1.5 tbsp whole black peppercorns and 1.5 tsp smoked salt over the cabbage, then top with remaining 350 g cabbage.
- Step 3: Add 1.2 L water to cover all ingredients, bring to a simmer over medium heat for 3 minutes, then reduce heat to low.
- Step 4: Cover pot, simmer gently for 1 hour and 30 minutes, stirring once halfway through to prevent sticking.
- Step 5: Add 300 g thickly sliced carrots during the last 30 minutes of cooking, ensuring they're submerged.
- Step 6: Continue simmering uncovered for 30 minutes more until carrots are tender and lamb is extremely tender, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Salt Fårikål with Tender Lamb Shoulder take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Salt Fårikål with Tender Lamb Shoulder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Smoked Salt Fårikål with Tender Lamb Shoulder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Salt Fårikål with Tender Lamb Shoulder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Salt Fårikål with Tender Lamb Shoulder?
Norwegian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
