Frikl Norwegian Lamb And Cabbage Stew Recipes

FARIKAL

Steps:

• Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
• Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

LAMB AND CABBAGE STEW

Steps:

• Preheat the oven to 300*. Trim the cabbage of any discolored outer leaves. Core it and slice it into slim wedges.
• In a large Dutch oven or kettle, layer 1/3 of the lamb, generous sprinklings of salt and pepper, and 1/3 each of the flour and cabbage. Repeat twice more.
• Pour in the beef stock, and set the Dutch oven over moderate heat. Bring the broth to a simmer.
• Cover the Dutch oven and transfer it to the oven. Bake for 2 hours, until the lamb is tender.
• In the meantime, prepare the roux by melting the butter in a frying pan and stirring in the flour. Cook for a few minutes over medium heat.
• Remove the Dutch oven from the oven. Drain the juices into a medium saucepan, skimming off the fat. Quickly whisk in the roux, and simmer until thickened.
• Whisk in the sour cream or heavy cream and season to taste. Pour the gravy back into the Dutch oven.
• Serve with cooked unpeeled new potatoes if you wish.

FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW

Steps:

• Slice the cabbage into "boats", just radiating slices from the middle, out.
• Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
• Add a layer of cabbage.
• Strew quite a bit of the pepper-corns, salt and flour over.
• Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.