A Southern Norway slow cooker lamb stew recipe for Fall’s incoming cold days. This lamb stew will be a vitamin depot for you and your family.
Lamb is delicious meat as well as tender and has different vitamin and minerals. By using a good technique, and readily available lamb chop meat, you can get this amazing result in your crockpot.
This Lamb Stew recipe will be your best recipe for whenever you have lamb chops.
The recipe can be different variations, but this one is traditional recipe of Scandinavian region, and it is easy to make but also delicious!
The Lamb Stew will be ready when you make beautiful garnishes, salads and breads from our other recipes!
Also known as Farikal, this traditional lamb (mutton) recipe is a special dish from Southern Norway, whereas the meat and the cabbage are layered with salt and peppercorn. Then it is slowly cooked for 4-5 hours and served with parsley and potatoes.
Though it does represent more of a soup instead a stew, the method to making it is not as involved as the stews we are used to in the States.
History of Lamb Stew
The lamb stew is a dish that originated in Ireland. In many parts of the world, it is referred to as the Irish stew. However, the history of the lamb stew would be incomplete without the history of potatoes in Ireland.
Potatoes made their way into Ireland in the 16th century after making the journey from South America to Europe as the go-to food for sailors on expeditions.
Potatoes thrived in Ireland and soon became an important part of the diets of the poor people in Ireland. There have been instances in the country’s history where the crop’s ability to thrive has been threatened.
An example of such an instance is the Great Famine of the 19th century. However, despite these threats, potatoes remain an important food in many dishes in Ireland today, including lamb stew.
The stewing method of cooking is one of the world’s oldest methods.
The cooking method was reported to have begun in the ancient Roman Empire, and there were mentions of it in the oldest cookbook in the world, Apicius de re Coquinaria.
Despite its long history and popularity, the cooking method did not make its way into Ireland until the early 19th century.
The popularity of the cooking method was precipitated by the downturn of the economic conditions in Ireland at the time. Because the cooking method requires fewer ingredients, it was an ideal cooking method for the poor people in Ireland at the time.
While it is believed that the lamb stew was made in Ireland even before the advent of potatoes in the country, the first standardized recipe for the stew was recorded in the 19th by a professor at the Kansas State Agricultural Culture, Helen Stuart Campbell.
This is the most important ingredient for making lamb stew. While lamb cuts refer to meat from the lamb, the best part of the lamb that is perfect for the lamb stew is the lamb shoulder.
The meat from this part has the ideal tenderness and the perfect flavor for making lamb stew.
To make the broth, it is quite simple. The broth can be clear or slightly brown. To make a clear broth, allow the meat to sit in ice water for at least 1 hour.
This will help drain the color from the meat, in turn leaving you with a clearer broth.
Though to make the broth, water is simply used. However, you can also opt in to use beef broth or beef stock to help form as the base of this dish. It also helps to add flavor that permeates these lamb cuts.
Normally vegetables would be added to the slow cooker lamb stew. However, in this case we are limiting it to only green cabbage in this crockpot lamb stew.
The potatoes are added to make the stew richer.
Though this slow cooker lamb stew includes just a few ingredients, you can enhance it by adding carrots and onions.
If you decide to use potatoes, you can opt for russets or baby potatoes. Be mindful that the potatoes will cook fast.
When making your crockpot lamb stew, we do recommend that you add the potatoes to the broth during the last hour of cooking time or cook them separately. No need to peel baby potatoes or red potatoes.
In addition, you can also use parsnips to add more nutritional value to the stew.
While the following are not compulsory, they add increased flavor to the dish;
- Root vegetables such as turnips are good for the stew
- Ginger Garlic Paste
- Diced tomatoes or tomatoes paste to give it color.
- Frozen green peas
- As this crockpot lamb stew is super easy to make. You need to use the right lamb cut for the stew to get the best results. Lamb cut is a broad term that refers to the meat from a lamb. This means that the cuts could come from different parts of the lamb. The consequence is that some meats could be tender while others get a little too tough. If you want meat cuts with the same level of tenderness, you should get your cuts from the lamb shoulder. The meat from this part gets tender after braising, and the flavor also gets intense.
- To make cabbages tender and without bitter taste, put them into salted water for 15 minutes then rinse them at least three time.
- Do not cook your slow cooker lamb stew for no more than 8 hours. Cooking it longer may result in shredded meat.
- Carrot and celery can be added as Brunoise but please remember it will change the cooking technique.
- Ensure that the meat is tender before serving.
- If you decide to add frozen green peas, ensure they are thawed before adding them. Add them at the very last minute so that they may retain their vibrant color.
- The broth from the stew can be used in different recipes like rice and soup recipes.
- No need to worry yourself with the fat, this is what helps the lamb to cook and provide richness to the stew.
While this lamb stew is a full dish and does not necessarily need additional dishes, it does not hurt to enjoy the dish with other side dishes. Some of these dishes include;
- You can enjoy it with this Instant Pot Haitian White Rice.
- You can enjoy the stew with this Southern Mashed Potatoes.
- You can also enjoy the stew with a loaf of Irish soda bread.
Any leftover slow cooker lamb stew can be reheated many times. However, after reheating it a few times, the meat will lose its moisture and will become dry.
Therefore, we recommend to only reheat it twice.
To store this dish, you will need to cover and refrigerate it. The refrigeration keeps the stew edible for three days.
If you need to store it for longer, you will need to use a freezer instead. You can thaw frozen stew inside the refrigerator and reheat the lamb stew on the stovetop or microwave.
More Soups and Stews To Enjoy
After trying this crockpot lamb stew, we recommend you try one of these dishes next.
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Norwegian Slow Cooker Lamb Stew
- 1 Crockpot
- 1 Large Skillet
For The Meat
- 2 Pks Lamb Chops; About 16 pieces; do not remove fat
- 2 tsp. Fresh Ground Black Pepper; Or to taste
- 4 tsp. Kosher Salt; Or to taste
For The Broth
- 1 Medium Size Cabbage; Cut in quarters
- 10 Peppercorns
- 4 tsp. Kosher Salt; Or To Taste
- 10 Cups Water
- ¼ Cup Fresh Parsley; Chopped
- Boiled Baby Potatoes
- Wash and pat the meat dry. Do not remove the fat as you will need it to sear the meat. Place the meat in a large bowl and season with salt and ground black pepper. Set it aside. Next, cut the white cabbage into quarters. Rinse and set aside. In a large skillet over high heat. Sear the meat on both sides. Set the meat aside and deglaze the skillet with 1 cup water.
- In the slow cooker, start to make layers with lamb chops, cabbage, salt, whole black peppers. It must be at least 4 layers. Slow Cook for 4-5 hours. Boil the potatoes in a separate pan during the last 30 minutes of cooking time, or add the potatoes to the stew during the last 1 ½ hour so that it can slow cook. When serving, serve with one quarter cabbage, at least three pieces of baby potato and two lamb chops. Add the hot broth and garnish with fresh parsley.