recipe is presented with Norwegian units
1.5 kg lamb from neck, shank or breast,
together with the bones, cut into serving-size pieces
1.5 kg garden cabbage
2 tsp salt
approx. 4 tsp peppercorns
1-2 tbsp flour
approx. 3 dl boiling water
Cut the cabbage into segments.
Place the lamb and cabbage in layers in the
saucepan, starting with the lamb. Sprinkle flour, salt and
peppercorns between the layers.
Pour over boiling water. Bring to the boil and
let the lamb and cabbage simmer over low heat until the meat is
tender, which will take about 1-2 hours.
Fårikål should be served very hot on
hot plates, together with plain boiled potatoes and boiled carrots. This dish is
often served with beer and aquavit.
This is dangerously tasty. Handle with care!