Fårikål Norwegian Lamb And Cabbage Stew Food

FARIKAL

Steps:

• Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
• Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

Steps:

• Slice the cabbage into "boats", just radiating slices from the middle, out.
• Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
• Add a layer of cabbage.
• Strew quite a bit of the pepper-corns, salt and flour over.
• Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.

FARIKAL (LAMB AND CABBAGE)

Steps:

• Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
• Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
• Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
• Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
• Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.