STEWED LAMB AND CABBAGE RECIPE | HOW I MAKE NORWEGIAN FÅRIKÅL FOR MY NIGERIAN FAMILY | EXTRA SPICY

Blend fresh habanero pepper, ginger, and dry rosemary together.

Heat 2 tablespoons of olive oil in a pan over medium to high heat.

Brown the lamb in the pan for about 4 minutes on each side to get it evenly browned and spiced up.

Pour the blended pepper and ginger mixture over the browned lamb and add seasoning powder.

Cut the cabbage into larger chunks, ensuring you have equal amounts of cabbage and lamb.

Layer the lamb at the bottom of a large pot, followed by a layer of cabbage, then another layer of lamb, and repeat until all ingredients are used.

Rinse the pan used for browning the lamb with water and add black pepper and salt to taste.

Pour the rinsed mixture into the pot, adding enough water to cover the ingredients to the height of the whole mixture.

Cover the pot and cook on medium heat for about 2 hours, checking for tenderness of the meat.

Mix 2 tablespoons of flour with some water to create a slurry and add it to the pot to thicken the stew.

Allow the stew to simmer on low heat for an additional 5 minutes before serving.

Equipment Needed

Dietary

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