GourmetGo
Follow the master commands
Cut the lamb into large pieces.
Slice the cabbage into large wedges, keeping the core attached.
Add a layer of lamb pieces to the bottom of a large pot, fatty side down. Sprinkle with peppercorns and salt. Add a layer of cabbage wedges on top. Repeat with more layers of lamb, peppercorns, and cabbage, ending with cabbage on top.
Optional: Sprinkle a couple of tablespoons on top of the lamb for a thicker stew.
Add water to the pot and bring to a boil. Cover and reduce heat. Cook on low heat for 2 – 3 hours, until the lamb gently falls away from the bone.
Serve with boiled potatoes and fresh parsley, covering generously with the fårikål broth.
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
