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Recipe courtesy of Susan M Cody

Farikal (Lamb in Cabbage)

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Cook: 2 hr
  • Yield: 8 to 10 servings
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Boiled red potatoes, for serving


2 pounds carrots, peeled and cut into long sticks

Olive oil

Salt and freshly ground black pepper


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


  1. 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.
  2. 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.