Fårikål (Norwegian National Dish)

Instructions

1. 1

   Cut the Lamb into Chunks

   ~2 hr

   Begin by cutting the lamb into sizable chunks, about 2-3 inches each. This size allows for even cooking and tenderness during the simmering process. Aim to have a mix of meat and some fat to enhance flavor.

2. 2

   Slice the Cabbage

   69 min

   Take the white cabbage and cut it into large wedges, ensuring to keep the core intact. This helps the wedges hold together during cooking and prevents them from falling apart in the stew.

3. 3

   Layer Lamb and Cabbage

   10 min

   In a large pot, arrange a layer of the lamb chunks with the fatty side facing down. Sprinkle whole black peppercorns and salt evenly over the meat. Next, layer the cabbage wedges on top, and repeat the process of layering lamb, peppercorns, and salt until all ingredients are used, finishing with a layer of cabbage on top.

4. 4

   Add Flour for Thickness

   2 min

   If you prefer a thicker stew, sprinkle a few tablespoons of flour on top of the lamb and cabbage layers. The flour will help to thicken the broth as it cooks, giving it a heartier texture.

5. 5

   Simmer the Stew

   1 min

   Pour water into the pot, ensuring it covers the layers without overflowing. Bring the mixture to a boil over medium-high heat, then cover the pot and reduce the heat to low. Let it simmer gently for 2 to 3 hours, stirring occasionally, until the lamb is tender and falls apart easily when pulled with a fork.

6. 6

   Serve and Garnish

   5 min

   Once cooked, serve the fårikål hot alongside boiled potatoes. Garnish the dish with freshly chopped parsley and ladle some of the flavorful broth over the top for added moisture and flavor.

FAQ