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{{#seo:
|title=Fårikål (Lamb or mutton stew with cabbage) recipe
|titlemode=replace
|keywords=#casserole #cabbage #celery #mutton #lamb #wedges #muslin #bake #fat #blackpeppercorns #lambstock
|hashtagrev=032020
|description=Norwegian lamb is excellent and popular. This recipe can also be made with mutton and can be cooked on the hob or in the oven
}}

Norwegian [[Lamb|lamb]] is excellent and popular. This recipe can also be made with [[Mutton|mutton]] and can be cooked on the [[Hob|hob]] or in the [[Oven|oven]]
{{recipesummary
|DatePublished=4th January 2017
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour, 55 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour, 40 minutes
|TotalCalories = 7529
|PortionCalories = 1254
|Image = [[Image:Fårikål (Lamb or mutton stew with cabbage).jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Hmm - fairly bland''

3.4/5

Maybe that's what life's like in Norway 🙄

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>

{{RecipeIngredients

| 1.8 kg breast of [[Lamb|lamb]] or [[Mutton|mutton]], trimmed of excess [[Fat|fat]] and cut into 5cm pieces
| [[Oil]]
| 40g [[Plain flour|plain flour]]
| 900g firm white [[Cabbage|cabbage]] ([[Dutch]] or Sweetheart), chopped in 2.5cm [[Wedges|wedges]]
| 3 stalks of [[Celery|celery]], chopped
| [[Salt]]
| 570ml [[Lamb stock|lamb stock]]
| 2 tablespoons whole [[Black peppercorns|black peppercorns]], lightly bruised with a [[Rolling pin|rolling pin]] and tied in [[Muslin|muslin]]
}}
===[[Mise en place]]===

* Pre-heat the [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C] if using

===Method===
{{RecipeMethod

| Heat some [[Oil|oil]] in a flameproof [[Casserole|casserole]] and cook the [[Meat|meat]] in stages until evenly [[Browned|browned]]
| Toss the [[Meat|meat]] in the [[Flour|flour]]
| Arrange a layer of [[Meat|meat]] in the bottom of the [[Casserole|casserole]]
| Top with a layer of [[Cabbage|cabbage]] and then with chopped [[Celery|celery]].
| Season with the [[Salt|salt]]
| Continue in layers twice more, finishing with a layer of [[Cabbage|cabbage]]
| Pour in the [[Stock|stock]]
| Add the [[Peppercorns|peppercorns]] to the [[Casserole|casserole]] and cover tightly
| Either cook on a gentle heat for 1½ hours, or [[Bake|bake]] in the [[Oven|oven]] for the same length of time
}}
===Serving suggestions===
Serve with [[Boiled potatoes|boiled potatoes]]
{{RecipeLine}}
[[Category:Recipes|Lamb or mutton stew]]
[[Category:Norwegian recipes|Lamb or mutton stew]]
[[Category:Main courses|Lamb or mutton stew]]
[[Category:Lamb recipes|Lamb or mutton stew]]
[[Category:Meat recipes|Lamb or mutton stew]]
[[Category:Mutton recipes|Lamb or mutton stew]]
[[Category:Stews and casseroles|Lamb or mutton stew]]
[[Category:Stewed, braised or pot roasted|Lamb or mutton stew]]

<code 'hashtagrev:12032020'>[[Special:Search/casserole|#casserole]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/celery|#celery]] [[Special:Search/mutton|#mutton]] [[Special:Search/lamb|#lamb]] [[Special:Search/wedges|#wedges]] [[Special:Search/muslin|#muslin]] [[Special:Search/bake|#bake]] [[Special:Search/fat|#fat]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/lambstock|#lambstock]]
</code>

Fårikål (Lamb or mutton stew with cabbage) - Revision history

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