Fårikål (Lamb or mutton stew with cabbage)

Fårikål (Lamb or mutton stew with cabbage)

Servings:	Serves 6
Calories per serving:	1254
Ready in:	1 hour, 55 minutes
Prep. time:	15 minutes
Cook time:	1 hour, 40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	4th January 2017

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1.8 kg breast of lamb or mutton, trimmed of excess fat and cut into 5cm pieces
• Oil
• 40g plain flour
• 900g firm white cabbage (Dutch or Sweetheart), chopped in 2.5cm wedges
• 3 stalks of celery, chopped
• Salt
• 570ml lamb stock
• 2 tablespoons whole black peppercorns, lightly bruised with a rolling pin and tied in muslin

Mise en place

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

Method

1. Heat some oil in a flameproof casserole and cook the meat in stages until evenly browned
2. Toss the meat in the flour
3. Arrange a layer of meat in the bottom of the casserole
4. Top with a layer of cabbage and then with chopped celery.
5. Season with the salt
6. Continue in layers twice more, finishing with a layer of cabbage
7. Pour in the stock
8. Add the peppercorns to the casserole and cover tightly
9. Either cook on a gentle heat for 1½ hours, or bake in the oven for the same length of time

Serving suggestions

Serve with boiled potatoes

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