Ingredients:
2-3 lbs of boneless sheep meat
4-5 large potatoes
1 head of green cabbage
4 cloves of garlic, minced
2 tbsp of flour
2 cups of water or broth
2 tsp of salt
1 tsp of black pepper
1 tsp of dried thyme
1 tsp of dried rosemary
Instructions:
Preheat oven to 375°F (190°C).
Cut the sheep meat into large, bite-sized pieces and season with salt, pepper, thyme, and rosemary.
Cut the cabbage into 8 wedges and set aside.
Cut the potatoes into small, bite-sized pieces.
In a large oven-safe pot, brown the sheep meat on all sides over medium heat. Remove the meat from the pot and set aside.
In the same pot, add the minced garlic and cook until fragrant, about 1 minute.
Sprinkle the flour over the garlic and cook for another minute, stirring constantly.
Gradually add the water or broth, stirring continuously until a thick sauce forms.
Add the browned sheep meat back into the pot, followed by the cabbage and potatoes. Stir everything together so that the ingredients are evenly distributed.
Cover the pot with a lid and place it in the oven. Bake for 1 hour and 30 minutes, or until the sheep meat is tender and the vegetables are soft.
Serve fårikål with a slice of crusty bread. Enjoy!
