Fårikål, mutton stew (Norwegian)
mutton with bone, cabbage, black pepper, wheat flour
The national dish of Norway. Very simple preparation: cabbage and mutton is layered in a big pot along with black peppercorns, salt (and, in some recipes, wheat flour to thicken the sauce), covered with water and simmered until the meat is very tender. Potatoes on the side.
Created Jan. 15, 2017 by: eemia21
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Photo credit: http://matpratbloggen.no/med-respekt-for-farikal/
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