Serves
4 - 6 people
Norway
When the leaves start turning, Norwegians start getting hungry for fårikål! This popular dish is traditionally made with bone-in lamb or mutton, stewed with cabbage and served with boiled potatoes and its delicious cooking broth. The peppercorns are usually left in the finished dish, and add welcome bursts of fire to this great comfort food. Go for a long Sunday walk in the forest, and work up an appetite for this iconic Norwegian dish.
INGREDIENTS:
2.2 lb (1kg) lamb shoulder
Large green cabbage
2-3 tsp salt
15 black peppercorns
Around 1 pint (475ml) water
Cut the lamb shoulder into 3cm slices (if you want to keep the bone in, ask your butcher to slice the lamb for you).
Cut the cabbage into quarters down to the core, then cut each quarter into 3 or 4 wedges, keeping part of the core on each segment to hold the leaves together.
Place a layer of lamb, then a layer of cabbage into a heavy casserole dish, seasoning each layer with salt and sprinkling over some of the peppercorns. Repeat the layering process until all the ingredients are used up, finishing with a layer of cabbage.
Pour over the water and bring to the boil. Turn down the heat, then simmer gently for 2 to 3 hours until the lamb is very tender, occasionally checking the water level to prevent the dish from boiling dry.