Recipe by Marianne in Switzerland
A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU
Top Review by Kongsberg
I had to rate this recipe. I live in Norway, am an American from Seattle, and this is exactly how my Norwegian husband makes his fÃ¥rikÃ¥l. We love it and look forward to fresh lamb in September. Thanks for posting this very traditional and tasty recipe. Vanessa
- 1 kg lamb, cheap cuts with bone and fat
- 1 large cabbage
- 1 tablespoon whole peppercorn
- 2 teaspoons salt
- 2 tablespoons plain flour
Directions See How It's Made
- 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.