Farikal

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.