Prep 20 mins
Cook 2 hrs
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
- 1 kg lamb, cheap cuts with bone and fat
- 1 large cabbage
- 14.79 ml whole peppercorn
- 9.85 ml salt
- 29.58 ml plain flour
- 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.
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
An excellent way to celebrate National Far I Kal day in Norway. Just remember to add a cup or so of water, put on the heat, cover and when it comes to a boil, turn to simmer for a couple of hours.
The recipe is missing a lot of steps. How long does it cook? Should it simmer or boil?
Every other reviewer is familiar with the recipe, so they're not missing the info like a non-Norwegian like me...