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.
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nasir chughtai
[email protected]This dish was delicious! I made it for my family last night and they loved it. The lamb was so tender and the cabbage was cooked perfectly. I will definitely be making this dish again.
nombulelo ngubane
[email protected]I've made this dish several times and it's always a hit! The lamb is so tender and the cabbage is cooked to perfection. I highly recommend this dish.
MUHAMMAD NABI
[email protected]This dish was easy to make and turned out great! The lamb was tender and the cabbage was cooked perfectly. I will definitely be making this dish again.
Bi nam Badshah
[email protected]I made this dish for my family last night and they loved it! The lamb was so tender and the cabbage was cooked to perfection. I will definitely be making this dish again.
Ellie Nulo
[email protected]This dish was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The lamb was so tender and flavorful, and the cabbage was cooked to perfection. I will definitely be making this dish again.