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Farikal

chef.tim.lee's picture
Ingredients
  Boneless lamb 4 Pound, cut into cubes
  Green cabbage 1 Medium, cut into wedges
  Celeriac/1 cup diced celery 1 , peeled and diced
  Salt 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Boiling bouillon/Water 1 Cup (16 tbs)
  Peppercorns 2 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
Directions

Trim excess fat from lamb.
In a heavy saucepan place a layer of meat, fatty side down.
Top with cabbage and sprinkle with some of celeriac, salt, and flour.
Repeat until you have at least 3 layers of meat and vegetables.
Add bouillon to cover lamb and cabbage halfway.
Add peppercorns.
Cover tightly and bring to a boil.
Lower heat and simmer for 1 1/2 to 2 1/2 hours, or until meat is tender.
Add more bouillon to keep mixture from sticking.
Remove peppercorns.
Stir sour cream into mixture and reheat, but do not boil.
Serve with boiled potatoes and pickled beets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes

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