Best 2 Farikal Lamb And Cabbage Recipes
Farikal lamb and cabbage is a traditional dish that combines the succulent flavors of tender lamb and the delicate sweetness of cabbage. This hearty stew is a staple in many cultures and has been enjoyed for centuries. The combination of lamb and cabbage creates a savory and flavorful dish that is perfect for a comforting meal. Whether you are new to cooking or a seasoned chef, this introduction will help you explore the delectable world of farikal lamb and cabbage.
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FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW
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
Provided by Marianne in Switzer
Categories Stew
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 939.5, Fat 50.4, SaturatedFat 20.8, Cholesterol 264, Sodium 2636.8, Carbohydrate 44.7, Fiber 16.9, Sugar 20, Protein 79.4
FARIKAL (LAMB AND CABBAGE)
This traditional recipe is especially popular in the early autumn when farmers in Norway bring their sheep down from high elevations where they've grazed all summer on wild grasses, weeds and fragrant herbs that grow on the mountains.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
- Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
- Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
- Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
- Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.
Tips:
- Choose high-quality ingredients: Use fresh, flavorful ingredients for the best results. Look for tender lamb, crisp cabbage, and aromatic spices.
- Don't overcrowd the pot: When cooking the lamb and cabbage, make sure not to overcrowd the pot. This will help prevent the ingredients from steaming instead of browning.
- Cook the lamb in batches, if necessary: If you have a lot of lamb, you may need to cook it in batches. This will help ensure that the lamb is cooked evenly.
- Season the lamb well: Be generous with the spices when seasoning the lamb. This will help give the dish a delicious flavor.
- Use a variety of vegetables: In addition to cabbage, you can also add other vegetables to the Farikal, such as carrots, potatoes, or zucchini.
- Serve Farikal with your favorite accompaniments: Farikal is a delicious and versatile dish that can be served with a variety of accompaniments, such as rice, bread, or yogurt.
Conclusion:
Farikal is a traditional Afghan dish that is made with lamb, cabbage, and spices. It is a hearty and flavorful dish that is perfect for a cold winter day. The lamb is cooked until tender, and the cabbage is braised until soft. The dish is then seasoned with a variety of spices, including cumin, coriander, and turmeric. Farikal is a delicious and easy-to-make dish that is sure to please everyone at your table.
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