Lammefrikassé – Norwegian lamb fricassee

In many places fall is the time of year that makes them think of apples, cinnamon, or pumpkins. In Norway I would say hands down the sign of fall in the stores is when the lamb meat comes in. Well, it’s available year around, but in the fall it always explodes and there’s so much more!

There are many, many different recipes that tend to be made this time of year. While many might go for fårikål, I’m not a huge fan of that one. I would much rather make this dish, so here is a recipe for lamb fricassee.

It’s easy to make and very delicious. It’s also a good ol’ traditional recipe, one that many Norwegians might think of more with their grandmothers kitchen.

Yield: 4

Norwegian Lamb Fricassee

Norwegian Lamb Fricassee
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1 kg (2.2lbs) stew meat of lamb, bone in.
  • 6 dl (21oz) water.
  • 1.5 tablespoon salt.
  • 2 carrots.
  • 2 parsley root.
  • 1 head of cauliflower.
  • 1 leek.
  • 6 dl (21 oz) broth from the stew.
  • 4 tablespoons white flour stirred out in cold water.
  • 3 tablespoons dill.
  • 2.5 tablespoons sour cream.
  • 1 tablespoon lemon juice.


  1. Cut the meat into serving sizes. Bring the water to a boil and put the meat in. Bring to a boil again and skim off the foam from the water. Add salt.
    Turn down the heat to low and let simmer for about 45 minutes.
  2. Rinse and cut the vegetables into bite sized pieces. Pour them into the pot with the lamb and bring to a slight boil for about 10 minutes, or until the vegetables are tender.
  3. In a new pot, bring the stock to a boil and add the flour mixture while constantly stirring. Then bring sauce to slight bowl for about 10 minutes.
    Add dill and sour cream. Then add lemon juice, salt, and pepper to taste.
  4. Serve with sauce poured over the meat and vegetables.

If you give this recipe a try I would love to hear what you thought about it in a comment below!

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