Farikal (Norwegian Lamb & Cabbage Stew)
Farikal (Norwegian Lamb & Cabbage Stew)
From Cala
| Lbs/oz | g/kg | |
|---|---|---|
| 2¼lbs | 1kg | Lamb, (cheap cuts with bone and fat) |
| 1 large | Cabbage | |
| 1 tbsp | Whole peppercorns | |
| 2 tsp | Salt |
Slice the cabbage into boats, (cut it in half then slice from the middle outwards).
Find the fattiest bits of meat and place a layer of it on the bottom of a medium to large saucepan,
then add a layer of cabbage boats. Strew some of the peppercorns and sale over. Repeat until the meat
and cabbage is all used.
Ensure that cabbage is the top layer.
Let the mix boil for 3 hours or more on a low heat. The longer the mix is left on the heat the better
it is.