1 tablespoon butter 700 g (1 1/2 pounds) 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 15 cm (6" length) leek, in chunks salt 2 teaspoons grated fresh ginger 1 teaspoon ground black pepper 2 dl (3/4 cup) water 2 1/2 tablespoon butter 3/4 dl (1/3 cup) flour vinegar sugar

Melt the butter in the bottom of a pot. Add the meat, then the vegetables. 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 won't stick, until the meat is tender, 60-75 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