Farikal (Lamb in Cabbage)

Recipe courtesy of Susan M. Cody, Sons of Norway, San Diego, CA

• Ready In: 2 hrs 30 mins
• Serves: 8-10

Ingredients

•  boiled  red potatoes, for serving

• ROASTED CARROTS

• 2  lbs carrots, peeled and cut into long sticks
•  olive oil
•  salt & freshly ground black pepper

• LAMB IN CABBAGE

• 6  lbs boneless lamb shoulder or 6  lbs leg of lamb, washed and cut into about 2-inch chunks
• 2  large  head cabbage, quartered
• 1⁄4 cup all-purpose flour
• 1  tablespoon salt
• 1  tablespoon black peppercorns, tied in a cheesecloth packet

Directions

1. For the carrots:
2. Preheat the oven to 350 degrees F. Arrange the carrots in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast, uncovered, until tender, about 45 minutes.
3. For the lamb:
4. Place half of the lamb pieces in a large pot, then top with half of the cabbage. Sprinkle with 1/4 cup of the flour and 1/2 tablespoon of the salt. Repeat the layering with the remaining lamb, cabbage, flour and salt. Add the peppercorn packet and cover with water. Bring to a boil, and then reduce to a simmer and cook until tender, 1 hour 30 minutes to 2 hours. Discard the peppercorns. Serve with the boiled red potatoes and roasted carrots.