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Norwegian Lamb Stew/ Farikal Recipe

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This recipe for Norwegian Lamb Stew/ Farikal, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissel (and sister, Bente) Mikalsen- Lysekloster (and Salhus) Norway
Added: Monday, February 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 kg lamb meat (in pieces)/farikalkjott
2 kg cabbage head/hodekal
5 tsp. whole black pepper/ hel pepper
3 tsp. salt
6 dl. water/vann
2 spoons of wheat flour/hvetemel

Directions:
Directions:
1. Cut the cabbage head(s) in pieces (like boats). (Del hodekalen i bater.)
2. Place the lamb meat and the cabbage in layers in a stewing pot, sprinkle with salt, pepper and flour between the layers. (Legg kjott og kal lagvis i en gryte. Stro salt, pepper og hvetemel mellom lagene. Pepperkornene kan legges i en spesiell peperholder.)
3. Pull the water over, and boil up. The lamb stew to boil (on low heat) for about 1 1/2 - 2 hours. (Hell pa vann. Kok opp og la farikalen trekke pa svak varme til kjottet er mort, ca. 1 1/2 til 2 timer.)
4. The lamb stew to be served very hot on warm plates together with potatoes. (Farikalen serveres rykende varm pa varme tallerkener, sammen med poteter.)

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Early in the seventie the Lamb Stew was elected as the Norwegian national dish by one of the Norwegian radio channels (elected by the listeners). The lamb stew is something between a home fare and banquette meal, very often served as Sunday dinner during the fall. Cissel (Jennie's cousin)
(Tidlig pa 70-tallet ble farikal karet til Norges ubestridte nasjonalrett i Nitimen. Farikalen svever mellom husmannskost og festmat. En rykende varm gryte midt pa bordet er uansett verdens beste grunn til a samle familie og venner.) (Cissel and Bente are twin sisters.)

 

 

 

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