A lamb dish from the Norwegian kitchen.
Ingredients
- 3 Lbs Lamb
- 1 head White Cabbage
- 3 tablespoons Whole black peppercorns
- 3 tsp Salt
- 1 1/2 cups Water
- 5 tablespoons Flour
Method
- ▢ Cut the lamb into large pieces. ▢ Slice the cabbage into large wedges, keeping the core attached. ▢ Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top. ▢ Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew. ▢ Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone. ▢ Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
Source
This recipe is adapted from TheMealDB (id 53123), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/shorts/2mMT71Knp8E.
Original source noted by the contributor: https://scandinaviancookbook.com/farikal-national-dish-of-norway/.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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