Halal Fårikål (Norwegian Lamb and Cabbage Stew)

 Ingredients

 

• 3 lbs (1.4 kg) lamb shoulder or leg, cut into 2-inch pieces with bone
• 2 large heads of white cabbage (about 4 lbs/1.8 kg total)
• 2 tablespoons whole black peppercorns
• 2 tablespoons coarse sea salt
• 3 tablespoons all-purpose flour
• 2-3 cups water or halal lamb stock
• 2 bay leaves (optional)

Equipment Needed

• Large, heavy-bottomed pot with tight-fitting lid (cast iron or enameled pot works best)
• Sharp knife
• Cutting board

Instructions

Step 1: Prepare the Ingredients

1. Prepare the lamb: Cut the halal lamb into 2-inch pieces, keeping some bone in for flavor. Pat dry with paper towels.
2. Prepare the cabbage: Remove outer leaves and cut each head into 6-8 wedges through the core, keeping the core intact so wedges hold together.
3. Crush peppercorns: Lightly crush the peppercorns using the flat side of a knife or mortar and pestle (they should be cracked but not powdered).

Step 2: Layer the Ingredients

1. First layer: Place half the lamb pieces in the bottom of your heavy pot. Sprinkle with 1 tablespoon flour, 1 tablespoon salt, and half the crushed peppercorns.
2. Second layer: Add half the cabbage wedges on top of the lamb.
3. Third layer: Add remaining lamb pieces, sprinkle with remaining flour, salt, and peppercorns.
4. Final layer: Top with remaining cabbage wedges.
5. Add liquid: Pour in enough water or stock to barely cover the bottom layer of meat (about 2-3 cups).
6. Add bay leaves: Tuck bay leaves between the layers if using.

Step 3: Cook the Fårikål

1. Bring to boil: Place pot on high heat and bring to a boil.
2. Reduce heat: Once boiling, reduce heat to very low and cover tightly.
3. Simmer slowly: Cook for 1.5 to 2 hours until lamb is tender and falling off the bone.
4. Check occasionally: Every 30 minutes, check that there's still some liquid at the bottom. Add more water if needed.

Step 4: Final Steps

1. Test doneness: Lamb should be fork-tender and cabbage should be soft but not mushy.
2. Remove bay leaves: Discard bay leaves before serving.
3. Adjust seasoning: Taste and add more salt if needed.

Serving Suggestions

Traditional Accompaniments:

• Boiled potatoes - The classic side dish
• Lefse or flatbread - Traditional Norwegian bread
• Pickled beets - Adds a sweet-tangy contrast
• Lingonberry jam - If available, or substitute with cranberry sauce

Modern Additions:

• Fresh crusty bread
• Steamed root vegetables
• Simple green salad

Halal Considerations

• Halal lamb: Ensure lamb is from a halal-certified source
• Cross-contamination: Use clean cookware and utensils
• Stock: If using stock, ensure it's halal-certified
• Seasonings: All spices should be from halal sources

Tips for Perfect Fårikål

1. Don't rush: Low and slow cooking is essential for tender lamb
2. Tight lid: A well-fitting lid prevents moisture loss
3. Layering matters: The traditional layering helps flavors meld properly
4. Bone-in meat: Keeps the meat moist and adds flavor
5. Fresh cabbage: Use firm, fresh cabbage for best results
6. Peppercorns: Whole peppercorns are traditional - don't substitute ground pepper

Storage and Reheating

• Refrigerate: Store covered for up to 3 days
• Reheat gently: Warm slowly on low heat to prevent overcooking
• Freezing: Can be frozen for up to 3 months
• Taste improvement: Often tastes even better the next day

Variations

Regional Variations:

• Oslo style: Some add a few juniper berries
• Western Norway: Sometimes includes root vegetables like carrots
• Modern twist: Some cooks add fresh thyme or rosemary

Serving Size Options:

• For 4 people: Use 2 lbs lamb and 1 large cabbage
• For 8 people: Use 4 lbs lamb and 3 large cabbages

Prep Time: 20 minutes
Cook Time: 1.5-2 hours
Serves: 6-8 people

Traditional Note: Fårikål is traditionally eaten on the last Thursday of September in Norway, but it's perfect comfort food any time during autumn and winter months.