Lamb and cabbage layered with peppercorns and slow-simmered until meltingly tender. Norway's official national dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: whole black peppercorns, fresh parsley
Accompaniments: boiled potatoes
Instructions
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1
Season the lamb pieces generously with salt. Layer the ingredients in a large heavy-bottomed pot: start with a layer of cabbage wedges on the bottom, then a layer of lamb pieces, sprinkle with flour and peppercorns, then repeat the layers until all ingredients are used.
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2
The flour sprinkled between layers acts as a natural thickener for the cooking liquid as it simmers. The peppercorns should be whole so they release their flavour slowly during the long cooking time without making the dish overly spicy from the start.
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3
Pour the water down the side of the pot to avoid disturbing the layers. The liquid level should come about halfway up the ingredients. The cabbage and lamb will release significant additional moisture as they cook, creating a rich, savoury broth.
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4
Bring the pot to a gentle simmer over medium heat, then reduce to the lowest possible setting. Cover tightly and cook for two and a half to three hours without stirring. The lamb should become fall-apart tender and the cabbage meltingly soft.
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5
Check the pot after two hours. The lamb should be pulling away from the bones and the cabbage should have reduced to silky, translucent ribbons. The cooking liquid should be a flavourful, slightly thickened broth from the flour and the natural juices of the meat and cabbage.
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6
Taste the broth and adjust seasoning with salt if needed. Serve the farikal in deep bowls with the lamb, cabbage, and broth together, accompanied by plain boiled potatoes. This is Norway's national dish, traditionally served on the last Thursday of September.
Did You Know?
Farikal is Norway's official national dish, celebrated on the last Thursday of September — Farikal Day.
Chef's Notes
Equipment Tips
- large heavy pot or dutch oven
- stove
Garnishing
whole black peppercorns, fresh parsley
Accompaniments
boiled potatoes
The Story Behind Farikal
The Story: Farikal, meaning mutton in cabbage, is Norway's official national dish: a simple, hearty stew of lamb and cabbage layered in a pot with whole black peppercorns, a small amount of flour, and water, then slowly simmered for several hours until the lamb is fall-apart tender and the cabbage has melted into the rich, peppery broth. The dish is a monument to Norwegian culinary philosophy: take few ingredients of excellent quality and cook them slowly with patience. The lamb reflects Norway's mountain farming heritage, while the cabbage is one of the few vegetables that thrives in the short growing season.
On the Calendar: Farikal is autumn food, traditionally prepared from late September when the lambs come down from summer mountain pastures and fresh cabbage is harvested. The last Thursday in September is celebrated as National Farikal Day. The dish continues to be eaten through the cold months.
Then & Now: Farikal was voted Norway's national dish in 1972 and has maintained that status with remarkably little controversy. The recipe has remained unchanged for centuries, with modern cooks resisting any temptation to add ingredients beyond the essential four: lamb, cabbage, peppercorns, and flour.
Legacy: Farikal is Norway at its most honest: no pretension, no complication, just excellent lamb and cabbage united by time and heat into something profoundly satisfying.
Comments (1)
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Great recipe! I added a bit more spice for my taste. Fantastic.