Farikal (Lamb in Cabbage)
"Recipe courtesy of Susan M. Cody, Sons of Norway, San Diego, CA"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- boiled red potatoes, for serving
-
ROASTED CARROTS
- 2 lbs carrots, peeled and cut into long sticks
- olive oil
- salt & freshly ground black pepper
-
LAMB IN CABBAGE
- 6 lbs boneless lamb shoulder or 6 lbs leg of lamb, washed and cut into about 2-inch chunks
- 2 large head cabbage, quartered
- 1⁄4 cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black peppercorns, tied in a cheesecloth packet
directions
-
For the carrots:
- Preheat the oven to 350 degrees F. Arrange the carrots in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast, uncovered, until tender, about 45 minutes.
-
For the lamb:
- Place half of the lamb pieces in a large pot, then top with half of the cabbage. Sprinkle with 1/4 cup of the flour and 1/2 tablespoon of the salt. Repeat the layering with the remaining lamb, cabbage, flour and salt. Add the peppercorn packet and cover with water. Bring to a boil, and then reduce to a simmer and cook until tender, 1 hour 30 minutes to 2 hours. Discard the peppercorns. Serve with the boiled red potatoes and roasted carrots.
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RECIPE SUBMITTED BY
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United States
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