About
"The difficult is what takes a little time; the impossible is what takes a little longer." - Fridtjof Nansen
Farikal, also spelled "Fårikål," is a traditional Norwegian dish that holds a special place in the country's culinary heritage. It is a hearty and flavorful stew made primarily from lamb and cabbage.
Farikal's roots can be traced back centuries in Norway. It is believed to have originated in the western regions of the country, where sheep farming has been a common practice for generations. The dish's history is closely tied to the agricultural and pastoral traditions of Norway, where sheep farming has long been a vital part of the rural economy.
Traditionally, Farikal was cooked in the late summer or early autumn when the sheep were ready for slaughter. This timing allowed for the use of fresh, seasonal ingredients. Over time, Farikal gained popularity throughout Norway and became a cherished part of Norwegian cuisine.
Farikal is considered Norway's national dish and is cherished for its connection to Norwegian agricultural traditions. It is often associated with gatherings, family celebrations, and autumn festivities when lamb is at its peak. The simplicity of the ingredients and preparation underscores the importance of quality local produce in Norwegian cuisine.
Farikal's popularity extends beyond Norway's borders, and it is enjoyed by both locals and visitors who seek a taste of authentic Norwegian culture and flavors.
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INGREDIENTS
2 pounds (about 900g) bone-in lamb pieces, such as shoulder or neck, cut into chunks
1 medium-sized head of green cabbage, cut into wedges
1 tablespoon whole black peppercorns
Salt to taste
Water
Optional for serving:
Boiled potatoes
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Instructions
A humble mutton and cabbage hot pot for cold winters.
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Layer the Lamb and Cabbage:
In a large, heavy-bottomed pot or Dutch oven, start by placing a layer of lamb chunks at the bottom of the pot.
Sprinkle some black peppercorns and a pinch of salt over the lamb.
Add Cabbage:
Place a layer of cabbage wedges on top of the lamb.
Repeat the process, alternating layers of lamb and cabbage until all the ingredients are used, ending with a layer of cabbage on top.
Add Water:
Pour enough water into the pot to almost cover the lamb and cabbage. Be careful not to completely submerge them; you want to create a flavorful broth.
Simmer:
Place the pot over medium-high heat and bring it to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let it simmer for about 1.5 to 2 hours or until the lamb is tender and the cabbage is soft, but not mushy. Stir occasionally to prevent sticking.
Check Seasoning:
Taste the broth and adjust the seasoning with more salt if needed.
Serve:
Serve the Farikal hot, with a piece of tender lamb, cabbage, and a ladle of flavorful broth.
It is traditionally served with boiled potatoes on the side.
Enjoy:
Enjoy your homemade Farikal, a comforting and hearty Norwegian dish that's perfect for chilly autumn evenings and celebrations.
