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Mutton is stewed with cabbage, rutabaga, carrot, leek, and ginger for a satisfyingly delicious meal.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes


  • 1 Tablespoon butter
  • 1-1/2 pounds (700 g) boneless lamb shoulder meat, sliced or in chunks
  • 1/4 medium cabbage, in thin wedges
  • 1/4 small rutabaga, sliced
  • 1 large carrot, in chunks
  • 6-inch length (15 cm) leek, in chunks
  • Salt
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground black pepper
  • 3/4 cup (2 dl) water
  • 2-1/2 Tablespoons butter
  • 1/3 cup (3/4 dl) flour
  • Vinegar
  • Sugar


Melt the butter in the bottom of a pot. Add the lamb or mutton, then the cabbage, rutabaga, carrots, and leek. 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 will not stick, until the meat is tender, 60 to 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.

Yield: 4 servings

Recipe Source: The Norwegian Kitchen by Aase Strmstad (Boksenteret)
Reprinted with permission.

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