Farikal
Bone-in lamb and cabbage layered and simmered with nothing more than whole black peppercorns and salt — Norway's official national dish, where extreme simplicity, not extra seasoning, is the whole point.
Meat
Ingredients
- 3 lbs bone-in lamb or mutton, cut into pieces
- 2 heads white cabbage, cut into wedges
- 2 tbsp whole black peppercorns
- 1 tbsp all-purpose flour (optional, for a thicker broth)
- Salt, to taste
- Water, to cover
- Boiled potatoes, to serve
Steps
- Layer the lamb and cabbage wedges alternately in a large pot, sprinkling peppercorns and salt (and flour, if using) between layers.
- Add just enough water to reach partway up the ingredients, not fully submerging them.
- Cover and bring to a gentle simmer.
- Cook low and slow for 2.5 to 3 hours, without stirring too much, until the lamb is completely tender and falling off the bone.
- Serve hot with boiled potatoes, and lingonberry sauce on the side if desired.