farikal Nueva receta

Fårikål (Norwegian Lamb & Cabbage Stew)

(Serves 6)

Ingredients:

• 2 kg / 4 ½ lbs lamb meat, cut into large pieces (neck, shoulder, shank)
• 2 kg / 4 ½ lbs white cabbage, cut into large wedges.
• 5 tsp whole black peppercorns
• 3 tsp salt
• 4 dl (1 ¾ cup) water
• 60g (½ cup) flour (omit for a gluten-free option)

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In a bowl, mix together the flour and lamb meat. The flour will help thicken the stew just a bit as it cooks.

Pour the water into a large casserole pot. Place a layer of the floured lamb on the bottom, followed by a layer of cabbage. Add some peppercorns and salt. Repeat this process until you have used all the ingredients, finishing with a final layer of cabbage on top. The volume should be about 1 part meat to 4 parts cabbage.

Cover with a lid and bring to a boil. Turn the heat to low and slowly cook until the meat is tender (detaches from the bone), around 2 -hours. The cabbage contains a lot of water that will be emitted during the cooking time, so don’t feel compelled to add more water than the stated amount.

Serve hot with freshly boiled potatoes and a knob of butter.