Fårikål (Norwegian National Dish)
Fårikål — the national dish of Norway: a classic Norwegian lamb recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Lamb, Norway
Ingredients
- 3 g lamb
- 1 pcs head white cabbage
- 3 tbsp black peppercorns
- 3 g salt
- 1.5 ml water
- 5 g flour
Instructions
- Slice the lamb into large chunks.
- Quarter the cabbage into large wedges, leaving the core intact.
- Arrange a layer of lamb pieces, fat side down, in the base of a large pot; season with whole peppercorns and salt, then place a layer of cabbage wedges over them.
- Continue alternating layers of lamb, peppercorns and cabbage, finishing with cabbage on top.
- If you prefer a thicker stew, optionally sprinkle a couple of tablespoons on top of the lamb.
- Pour in water to just cover, bring to a boil, then cover the pot, lower the heat and simmer gently for 2–3 hours until the meat falls easily from the bone.
- Serve with boiled potatoes and chopped fresh parsley, spooning plenty of the fårikål broth over everything.