Monday, November 23, 2009

Farikal (lamb in cabbage)

I couldn't believe that I've been living in Norway for 2 years. Time flies. And during those 2 years, I've never cooked farikal, despite the abundance of lamb during October.
This is about to change...

Recipe: Farikal
Modification: nothing, I think.
Verdict: Really easy recipe. Just just assembled the meat and cabbage in a pot, and leave it for 1.5 hours on low heat. And it came out really good. The meat is soft, tender, and flavorful.

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