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Farikal recipe (Meat)

Yield: 4 servings

8 oz sliced lamb meat
1   head cabbage, cored and sliced
2 cups water
tablespoons whole black peppercorns
some   salt to taste

Posted by Irene on Jan 9, 2008


Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.

Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving. Serve with boiled potatoes that have been sprinkled with parsley.

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