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Farikal (Lamb in Cabbage)
Recipe courtesy Susan M. Cody, Sons of Norway, San Diego, CA
- Total Time:
- 2 hr 30 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr
- Level:
- Easy
- Yield:
- 8 to 10 servings
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
- 1 tablespoon salt
- 1 tablespoon black peppercorns, tied in a cheesecloth packet
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.
NotesThis 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.