Farikal (Lamb in Cabbage)

Recipe courtesy Susan M. Cody, Sons of Norway, San Diego, CA
Show: Eden Eats Episode: San Diego
TOTAL TIME: 2 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 2 hr
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

ROASTED CARROTS:
  • 2 pounds carrots, peeled and cut into long sticks
  • Olive oil
  • Salt and freshly ground black pepper
    LAMB IN CABBAGE:
    • 6 pounds boneless lamb shoulder or leg, washed and cut into about 2-inch chunks
    • 2 large heads cabbage, quartered
    • 1/4 cup all-purpose flour
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    Directions

    Boiled red potatoes, for serving

    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.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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