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20111009-09.13.36

It's lamb season in Norway in the fall. Fårikål is a dish rather like Irish-style corned beef and cabbage, except you use lamb and it's more natural, without the additives the corned beef has nowadays. It's very simple: throw equal parts of lamb and large cabbage wedges in a pot, with some whole peppercorns, add some water and let simmer for 3 or 4 hours. We had some at work in the cafeteria, and then I made a batch, from frozen lamb chunks which were quite cheap, but that turned out to be because it had a lot of bones. I think it's from the back of the lamb.

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