Fårikål
Norway’s national dish: lamb and cabbage with whole black peppercorns, cooked together in layers for hours. It even has its own day, the last Thursday in September.
Ingredients
- 1.5 kg bone-in lamb (neck or shoulder), in pieces
- 1.5 kg cabbage
- 2 tablespoons of black peppercorns
- 2 tablespoons of flour
- Salt
- Boiled potatoes
How to make it at home
- Cut the cabbage into large wedges.
- In a pot, layer the lamb and cabbage alternately, sprinkling each layer with salt, peppercorns and a little flour.
- Add water to a third of the way up.
- Cover and cook over a very low heat for about 2½ hours, until the meat comes away from the bone.
- Serve with boiled potatoes.
The trick: Don’t stir: the layers cook on their own.