This stew is a popular meat dish from Norway, actually so popular that it was voted to be Norway’s national dish back in the 70’s and I would say that this hearty dish is more popular than ever, with lamb and cabbage layered and stewed with peppercorns and salt, slow cooked until tender, then served with potatoes. Beer is the best option alongside this dish and for the true Vikings there is the Norwegian snaps, Aquavit!
Farikal has it’s own yearly day; The Day of the Farikal. This year we celebrated the day of the farikal the 30th of September.
1. Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
2. Bring to a boil, then simmer over low heat for 2,5 hours. We usually boil the potatoes in the stew at the end to get more out of fantastic taste of meat and vegetables. Remove the package of peppercorns before serving.
This recipie serves 4, but do invite friends around and increase the ingredients accordingly. This is perfect food to share with friends on a cold autumn night, simple and so tasty!
God Apetitt og Skål!
To see more Norwegian and Scandinavian recipes visit our Scandi Kitchen