Fårikål with Cinnamon
Our Fårikål with cinnamon is credited to Tante. We had just finished our Fårikål with curry and wondered what new tasty version we could come up with. Tante said ‘cinnamon always goes well with lamb’ and a dish was born! In this Fårikål we added the typical ‘bolle’ ingredients – cinnamon and cardamom. We also added nutmeg to enhance the meat and give an earthy flavour – only enough to taste as we didn’t want to overpower the original Fårikål flavour.
During cooking I was getting a little worried as the house was smelling very sweet. It smelt like we were cooking sweet bread. Our guests were very amused that we were experimenting on them. They watched us take pictures of their food as we told them ‘the flash makes it taste better’. This Fårikål was a big hit so much so that Moose says his favourite is a toss up between this Fårikål and Fårikål with rosemary and garlic.
Here’s the new recipe:
Fårikål with Cinnamon
Serves 2
500 grams of lamb chunks on the bone
1/4 medium cabbage
1 clove of garlic
1 onion
1 small sweet potato
small new potatoes
whole peppercorns – to taste
1 teaspoon of cinnamon
1 teaspoon of cardamom
1 teaspoon of nutmeg
1 beef stock cube
water
Method
Preparation: Peel and chop the onions and sweet potato into bite size pieces. Cut the cabbage into large chunks – do not separate. Chop the potatoes into large pieces. (The potatoes will dissolve into bite-size pieces and enhance the broth.) Grate or mince the garlic.
In a large pot fry the onions. When the onions become see through add in the garlic and lamb chunks. Sear the lamb on the outside. Add in the peppercorns, cinnamon, cardamom and nutmeg, and stir. Add in the sweet potato, cabbage and potatoes, 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. Serve warm in a pasta bowl.
Tip: I only peeled half of the potatoes. The peeled ones will dissolve to make the base thicker and the un-peeled ones will keep their form.
That ends our Fårikål experiments for this season. Hope you enjoyed.
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This looks amazing. I’ve yet to try making farikal, but I think this recipe is worth a go. For me these are American Thanksgiving flavors with a Norwegian twist! Yum.