400 g. salted lamb, cubed
4 carrots, peeled and chopped
1 leek, chopped
1 kg. potatoes, peeled and cubed
1 onion, chopped
1/2 celery root, chopped
1 swede, peeled and cubed
Salt and pepper
1.Clean and chop the vegetables and set aside.
2.In a large, iron pot, cook the lamb cubes in enough water to cover them and add three-four cubes of dried chicken broth or about 300 ml fresh chicken or lamb broth. Let the lamb cook until tender, them remove and set aside.
3.Place all the vegetables in the pot and let them cook until soft and mushy. If there is too much liquid, just remove some. Add the meat and stir. The lapskaus shouldn't be ''wet'', just mushy. Flavour with salt and pepper.
Recipe by Norsk Mat by Lars Barmen
250 g. rye flour
250 g. oat flour
250 g. whole wheat flour
5 dl water
1/2 tsp salt
Mix everything until you form a homogenous dough. Divide the dough into 24 pieces, and roll each piece as thin as you possibly can. Bake them on a nonstick pan (no oil or butter please!) until they're golden. Cool, then serve.