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Far-i-Kal Recipe

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This recipe for Far-i-Kal is from The Gigstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-2 1/2 lb shoulder or breast of lamb
1 small cabbage
1 tsp. salt
10 peppercorns
1 bay leaf
1 1/4 - 2 c. water
finely chopped parsley
Directions:
Directions:
1. Trim and cut meat into large, even sized cubes; blanch in boiling water.
2. Remove outer cabbage leaves and stalks.
3. Layer cabbage and meat in a heavy casserole, sprinkling salt & peppercorns between layers.
4. Add bay leaf and water to cover.
5. Bring to boil, skim surface, lower heat and cover.
6. Simmer on top of stove or bake in moderate oven for 1 - 1 1/2 hours.
7. Sprinkle with parsley before serving.
Personal Notes:
Personal Notes:
This was my birthday dinner choice for several years.

 

 

 

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