Kjøtbullur

Method

Mix the minced lamb with finely chopped onion, diced raw potatoes, flour, salt and pepper until well combined. Form the mixture into 16-20 balls, roughly the size of golf balls. Heat butter or lamb fat in a large heavy-bottomed pot over medium-high heat and brown the meatballs on all sides until golden, working in batches if necessary. Pour in the water or stock, reduce heat to medium-low, cover and simmer gently for 40-45 minutes until the potatoes are tender and the meatballs are cooked through. Serve hot with boiled potatoes and perhaps a simple turnip or swede, as traditionally enjoyed in the Faroe Islands.