Meat
Easy
Lamb Vindaloo
60 min
Meat
Easy
Recipe of Fårikål
Fårikål is Norway's national dish, a stew of lamb and cabbage slowly cooked until the meat falls apart and the cabbage absorbs all the flavor. This dish, whose name literally means 'lamb in cabbage', is a classic of Nordic cuisine, traditionally served in autumn when lamb is at its best.
The recipe is incredibly simple: layers of bone-in lamb and cabbage, seasoned only with salt and whole black peppercorns, are simmered in water for a couple of hours. The result is a flavorful broth, tender meat that falls off the bone, and sweet, soft cabbage. It's a comforting dish, perfect for cold days, and it represents the essence of Norwegian cooking: simple ingredients, traditional techniques, and lots of flavor.
This stew is ideal for those seeking a hearty, no-fuss meal. It's usually served with boiled potatoes and often accompanied by butter to spread on the cabbage. Although it originates from Norway, its popularity has crossed borders, and today you can find it in Scandinavian restaurants worldwide. If you like lamb and stews, you'll love fårikål.
Prep
30 min
Servings
4
Ingredients
Directions
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1
Layer the lamb and cabbage in a large pot, beginning with a layer of cabbage on the bottom.
-
2
Add the peppercorns and sprinkle with salt.
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3
Continue layering lamb and cabbage, seasoning each layer with salt and adding peppercorns.
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4
Pour water over the layers, just enough to cover them.
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5
Bring the pot to a boil, then reduce heat to a simmer and cover.
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6
Let it simmer for about 1.5 to 2 hours until the meat is tender and the cabbage is soft.
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7
Serve hot in bowls, and enjoy this classic Norwegian dish with potatoes on the side, if desired.
