Fårikål (Norwegian National Dish) Recipe

Ingredients

• 3 Lbs Lamb
• 1 head White Cabbage
• 3 tablespoons Whole black peppercorns
• 3 tsp Salt Buy: Salt · ₺29.99
• 1 1/2 cups Water Buy: Beypazarı Natural Mineral Water · ₺5.99
• 5 tablespoons Flour Buy: Millet Flour · ₺249.99

Preparation

1. Cut the lamb into large pieces.
2. Slice the cabbage into large wedges, keeping the core attached.
3. Add a layer of lamb pieces to the bottom of a large pot, fatty side down.
4. Sprinkle with peppercorns and salt.
5. Add a layer of cabbage wedges on top.
6. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
7. Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
8. Add water to the pot and bring to a boil.
9. Cover and reduce heat.
10. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
11. Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.

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