- 1 kg diced, lightly salted lamb meat
- 2 kg potatoes
- 0.5 kg carrots
- 1 kg swede
- 2 onions
- 3 celery roots
- 2 parsley roots
- 1 leek
-
1.2 l stock or water
Method
1. Cook the meat first, do not let it boil vigorously.
2. Add vegetables and potatoes as they are peeled and diced.
3. Cook until everything is tender and good. Season to taste.
If there's too much, it's good to freeze or reheat later. Serve with flatbread and butter.
Recipes: Marlene Lunde ( Oslo )
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