Ingredients with Measurements:
- 2 lbs of lamb shoulder, cut into chunks
- 2 lbs of cabbage, cut into wedges
- 2 cups of water
- 1 tsp of salt
- 1 tsp of whole black peppercorns
- 1 tbsp of mustard seeds
- 1 cup of heavy cream
- 2 tbsp of Dijon mustard
- 2 tbsp of butter
- 1 tbsp of all-purpose flour
Special equipment needed:
- Large pot with lid
- Whisk
Step-by-step instructions:
1. In a large pot, layer the lamb and cabbage wedges.
2. Add water, salt, black peppercorns, and mustard seeds to the pot.
3. Bring the pot to a boil over high heat.
4. Reduce the heat to low and cover the pot with a lid.
5. Simmer for 2-3 hours until the lamb is tender and the cabbage is cooked through.
6. Remove the lamb and cabbage from the pot and set aside.
7. In a small saucepan, melt butter over medium heat.
8. Whisk in flour until smooth.
9. Gradually whisk in heavy cream and Dijon mustard.
10. Cook the sauce for 2-3 minutes until thickened.
11. Serve the lamb and cabbage with the mustard sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Dijon mustard can be substituted with whole grain mustard.
Variations:
- Add potatoes to the pot for a more filling meal.
- Use chicken instead of lamb for a lighter version of the dish.
Tips and tricks:
- For a richer flavor, brown the lamb in a separate pan before adding it to the pot.
- Add a splash of vinegar to the pot for a tangier taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the lamb and cabbage in a large serving dish with the mustard sauce on the side.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with a side of boiled potatoes or crusty bread.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Mashed sweet potatoes
Troubleshooting advice:
- If the sauce is too thick, add more cream or water to thin it out.
- If the lamb is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fårikål is a traditional Norwegian dish that dates back to the Middle Ages. It is typically made with lamb and cabbage, and is often served during the fall and winter months.
Flavor profiles:
Fårikål is a hearty and comforting dish that is savory and slightly tangy. The mustard sauce adds a creamy and tangy element to the dish.
Serving suggestions:
Serve the dish family-style in a large serving dish with the mustard sauce on the side.
Related Categories
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Region: Norwegian
Taste: Savory, Tangy, Rich, Comforting, Herbal