Long before anyone tried to enshrine it as a national icon, farikal was simply what Norwegians turned to when the first cold winds swept in. Nothing more than a pot where lamb meets crisp cabbage, in typical Norwegian fashion for simplicity.
Crafted from mutton or lamb, often shoulder or neck cuts layered alternately with wedges of white cabbage, the stew simmers gently with whole black peppercorns, salt and minimal water,
