Norwegian Lamb Stew with Potatoes

A traditional Norwegian stew found in “Lammekjøtt”
(Lamb) published by Hjemmets Kokebokklubb in 1981

Norwegian Lamb Stew with Potatoes

4 servings
Preparation: about 30 min.
Cooking time: 1 – 1 1/4 hour
Oven temperature: 200° C / 390° F
Should not be frozen.

3/4 – 1 kg [1,65 – 2,2 lb] lamb
salt, pepper
1 – 2 tablespoon flour
3 – 4 tablespoons oil or butter
4 large onions
250 g [9 oz] fresh mushrooms or 1 small can
3/4 kg [1,65 lb] potatoes
1 teaspoon crushed thyme
3 1/2 – 4 dl [0,7 – 0,8 pt] broth or bouillon


[1] Cut the lamb into pieces. Mix the flour with 1/2 tsp salt and 1/4 tsp pepper in a plastic bag. Put the meat in the bag and shake well.

[2] Fry the meat nicely brown in oil and move it to a ovenproof saucepan.

[3] Clean the onions and mushrooms and cut them into slices. Peel the potatoes and cut them into thin slices. Mix onions, mushrooms and about half of the potatoes with the meat. Sprinkle with thyme and 1/2 tsp salt. Put the rest of the potato slices on top and pour in the broth or bouillon. Put the lid on and cook in the oven on the bottom shelf for an hour. Remove the lid and cook for another 15-20 minutes.