UntrainedChef
Leftover Pinnekjøtt Stew - norwegian, stew recipe

Leftover Pinnekjøtt Stew

40 min
2 portions

Got leftover pinnekjøtt after Christmas? This hearty stew is exactly what to do with it — simple, warming, and ready in under an hour.

Instructions

  1. 1

    Pick the leftover pinnekjøtt clean of bones and fat if you haven't already — it's easier when the meat is slightly warm.

  2. 2

    Peel the potatoes, carrots, swede, parsley root, and onion, then cut everything into roughly equal-sized cubes.

  3. 3

    Put the vegetable cubes into a pot and add the water and stock cubes.

  4. 4

    Bring to a boil, then lower the heat to medium and let it simmer until the vegetables are soft and the potatoes start to go floury.

  5. 5

    Add the pieces of pinnekjøtt and let everything heat through completely. Season with freshly ground pepper.

Per average serving

5
Calories
kcal
0.1
Protein
g
1.2
Carbs
g
0
Fat
g
0.2g
Fiber
0.5g
Sugar
1mg
Sodium

Tips from the kitchen

  • Pick the meat off the bones while it's still a little warm from reheating. Cold pinnekjøtt gets stiff and the fat is harder to separate from the meat.
  • Cut the swede smaller than the potatoes. It takes longer to soften, and if everything is the same size, the potatoes will be falling apart before the swede is done.
  • Floury potatoes are what make this stew thick and a bit cloudy in the broth. Waxy ones stay firm and don't give you that same texture. Stick with floury.
  • The pinnekjøtt goes in at the end on purpose. It's already cooked, and simmering it too long makes it stringy and dry. Just heat it through, five minutes is enough.
  • Taste before you add pepper. The stock cubes and the salt in the cured lamb can make this quite salty already, so hold off until everything is in the pot.

Ways to vary it

  • A handful of chopped flat-leaf parsley stirred in at the end brightens the whole thing up. Not necessary, but it works well against the saltiness of the lamb.
  • If you have any of the soaking or steaming liquid left from making the original pinnekjøtt, use some of it in place of plain water. It adds a deeper lamb flavour to the broth.
  • You can mash a few of the potato pieces against the side of the pot to thicken the broth if you want something closer to a thick soup than a stew.

Storage & leftovers

Keeps well in the fridge for up to three days in a sealed container. It freezes fine too, though the potatoes go a bit grainy after thawing. Reheat gently on the stovetop with a splash of water, since the broth thickens up a lot once cold.

What to serve with it

A thick slice of flatbrød on the side is the most natural match. Some people like a little sour cream on top, which cuts through the salt nicely.

UC
By Untrained ChefPublished 4 July 2026

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