chilli-ginger-cooked-farikal

This Asian-Style Fårikål came to me when I was wondering what to do with the rest of our chilli.  We always enjoy home-made Asian dishes and it suddenly dawned on me that everything you find in an Asian lamb noodle soup can be used in Fårikål – bar the noodles, of course.  So this new version is an East-meets-North-West dish that will certainly spice up any rainy, Autumn day.

Fårikål with Ginger and Chili
Serves 2

500 grams of lamb chunks on the bone
1/4 medium cabbage
2 cloves of garlic
1 onion
2 medium carrots
1/2 broccoli
whole peppercorns – to taste
1 teaspoon ginger powder
1/2 fresh red chili – no seeds
1 vegetable stock cube
extra virgin olive oil
water
fresh coriander

Method
Preperation: Chop the onions, carrots, broccoli into bite size pieces.  Cut the cabbage into large chunks – do not separate.  Grate or mince garlic.  Slice the chili thinly.

This Asian-Style Fårikål came to me when I was wondering what to do with the rest of our chilli.  We always enjoy home-made Asian dishes and it suddenly dawned on me that everything you find in an Asian lamb noodle soup can be used in Fårikål – bar the noodles, of course.  So this new version is an East-meets-North-West dish that will certainly spice up any rainy, Autumn day.
Fårikål with Ginger and Chilli
Serves 2
500 grams of lamb chunks on the bone
1/4 medium cabbage
2 cloves of garlic
1 onion
2 medium carrots
1/2 broccoli
whole peppercorns – to taste
1 teaspoon ginger powder
1/2 fresh red chilli – no seeds
1 vegetable stock cube
extra virgin olive oil
water
fresh coriander
Method
Preperation: Chop the onions, carrots, broccoli and cabbage into bite size pieces.  Grate or mince the garlic.  Slice the chilli thinly.
In a large pot fry the onions with a little olive oil.  When the onions become see through add in the garlic and lamb chunks.  Sear the lamb on the outside.  Add in the peppercorns, ginger and chilli, and stir.  Add in the carrots and cabbage and stir.  Fill the pot with enough water to cover 2/3 of the ingredients.  Crumble in the stock cube and stir.  Bring to boil and then simmer for two hours with a lid on.  Stir occasionally.  Add in broccoli 20 mins before ‘cooked’ time.  (This is so the broccoli can retain its colour and shape instead of disintegrating with a longer cook.)  Serve warm in a pasta bowl, topped with fresh coriander.
NOTES:
The 1 teaspoon of powdered ginger will give a subtle flavour as not to over power the original Fårikål flavour.  I find powdered ginger is better for slow cooked dishes rather than fresh ginger which is better for fast, fresh dishes.  The 1/2 chilli will give you the heat without the tears but if you want more sizzle go ahead and chop up a whole one!
The left over liquid will make a great stock for any soup.  Better still, if you pulp the left over veggies (if any) with the liquid it will give you a great Lapskaus base.

chilli-ginger-farikal

In a large pot fry the onions with a little olive oil.  When the onions become see through add in the garlic and lamb chunks.  Sear the lamb on the outside.  Add in the peppercorns, ginger and chili, and stir.  Add in the carrots and cabbage.  Fill the pot with enough water to cover 2/3 of the ingredients.  Crumble in the stock cube and stir.  Bring to boil and then simmer for two hours with a lid on.  Stir occasionally – keeping the chunked cabbage intact.  Add in broccoli 20 mins before ‘cooked’ time.  (This is so the broccoli can retain its colour and shape instead of disintegrating with a longer cook.)  Serve warm in a pasta bowl, topped with fresh coriander.

NOTES:
The reason you cut the cabbage into big chunks and cook intact is so it doesn’t dissolve during the look cook.
The 1 teaspoon of powdered ginger will give a subtle flavour as not to overpower the original Fårikål flavour.  I find powdered ginger is better for slow cooked dishes rather than fresh ginger which is better for fast, fresh dishes.  The 1/2 chili will give you the heat without the tears but if you want more sizzle go ahead and chop up a whole one!
The left over liquid will make a great stock for any soup.  Better still, if you pulp the left over veggies (if any) with the liquid it will give you a great Lapskaus base.