Level: Easy Total Time: 3h 10min
The official national dish in Norway is called “Fårikål” or lamb stew. It consists of lamb meat on the bone that simmers for hours together with cabbage and pepper grains. This dish is so important in Norway that it has even gotten its own national day, which is the last Thursday in September. On this day Norwegians all over the world are likely to have fårikål for dinner. Traditionally this is served with boiled potatoes and you would drink beer and aquavit (a spirit distilled from grains and potatoes). I tend to skip the drinking part of the tradition :-), but the boiled potatoes are a must!
Making a good, traditional meal can’t be easier than this. All you need to do it to cut the cabbage, add all ingredients to the casserole, cover and let it simmer! Enjoy:-)
THE TIPS TO SUCCEED
1: You can use leg or shoulder meat from the lamb, but the shoulder has more fat which gives more taste
2: The taste is even better if it is made the day before and reheated the next day…
Let’s get started
Ingredients
- 2 kg Lamb meat on the bone (cut in 3 cm thick slices)
- 1,5-2 kg Cabbage
- 2 tbsp Butter
- 4 tsp Black pepper grains
- 2 tbsp Flour
- 400 ml water
- Salt
How to do it?
Cut the cabbage in four and remove the hard part in the center. Cut each part in further 3 pieces lengthwise
Add the butter in small pieces in a big casserole.
Start with a layer of meat, then cabbage, meat, cabbage…
Drizzle the flour, pepper grains and salt in between each layer.
Bring the water to boil and pour it over the layers.
Cover and bring to boil. Let it simmer on low heat for 3 hours.
It is important not to stir! If you stir your cabbage will decompose.
The meat should be so tender that it easily falls off the bone. If it is not, you need to cook it a bit longer…
How to serve “Fårikål” or lamb stew?
Serve it piping hot with boiled potatoes. It is so simple and so good!
You are not supposed to eat the pepper grains! Part of the fun with this dish is eating your way around them 🙂
“Fårikål” or lamb stew
Ingredients
- 2 kg Lamb meat on the bone cut in 3 cm thick slices
- 1,5-2 kg Cabbage
- 2 tbsp Butter
- 4 tsp Black pepper grains
- 2 tbsp Flour
- 400 ml water
- Salt
Instructions
- Cut the cabbage in four and remove the hard part in the centre. Cut each part in 3 pieces lengthwise
- Add the butter in small pieces in a big casserole
- Start with a layer of meat, then cabbage, meat, cabbage…
- Drizzle the flour, pepper grains and salt inbetween each layer.
- Bring the water to boil and pour it over the layers.
- Cover and bring to boil. Let it simmer on low heat for 3 hours
- It is important not to stir! If you stir your cabbage will decompose.
- Serve with boiled potatos
