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