Ingredients
2 lbs (900g) lamb (bone-in shoulder or stew meat)
1 medium head of cabbage, cut into wedges
1 large onion, peeled and quartered
1 tbsp whole black peppercorns
2 tsp salt
4 cups water
Optional: 1-2 tbsp butter for extra richness
Execution
Prepare the ingredients: Cut the lamb into large chunks (or use bone-in pieces if preferred). Slice the cabbage into wedges and quarter the onion.
Layer the ingredients in a pot: In a large, heavy-bottomed pot or Dutch oven, place the lamb, cabbage, and onion in layers, starting with a layer of lamb. Sprinkle with salt, peppercorns, and a little butter (optional for richness).
Add water: Pour in the water, covering the ingredients. Bring to a boil over medium-high heat, then reduce the heat to low.
Add water: Pour in the water, covering the ingredients. Bring to a boil over medium-high heat, then reduce the heat to low.
Serve: Once everything is tender and flavorful, adjust seasoning if necessary. Serve hot with crusty bread on the side.
Additional tips
- Meat options: While lamb is traditional, you can substitute it with mutton or beef if preferred. If using beef, adjust the cooking time, as beef typically requires a longer simmer.
- For extra richness: Some variations call for adding a few tablespoons of butter or cream to the stew just before serving for a creamy finish.
- Serve with sides: Fårikål is often served with boiled potatoes, rice, or crusty bread to soak up the savory broth.
