Fårikål with Curry

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 cauliflower
2 large potatoes
whole peppercorns – to taste
1 teaspoon curry powder
1/2 fresh red chili – no seeds
1 vegetable stock cube
extra virgin olive oil

Preparation: Chop the onions, carrots, cauliflower 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 garlic.  Slice the chili 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, curry and chili, and stir.  Add in the carrots, potatoes 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 cauliflower 30 mins before ‘cooked’ time.  (This is so the cauliflower can retain its shape but still pick up the curry colour.)  Serve warm in a pasta bowl.

The reason you cut the cabbage into big chunks and cook intact is so it doesn’t dissolve during the long cook.
The 1 teaspoon of powdered curry will give a subtle flavour as not to overpower the original Fårikål flavour.  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

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