Farikal

Ingredients

• 1.5kg bone-in mutton or lamb shoulder and neck, cut into 4cm chunks
• 1.5kg white cabbage
• 2 tbsp whole black peppercorns
• 2 tsp fine salt
• 2 tbsp plain flour (optional, for a thicker broth)
• 500ml water
• Boiled potatoes, to serve

Before you cook

• Ask your butcher to cut the mutton into chunks on the bone, since the bones give the broth its body.
• Quarter the cabbage, cut out the thickest part of the core and cut each quarter into 3cm wedges.
• Measure the peppercorns into a small bowl, or tie them into a square of muslin if you would rather not bite into them.
• Have a heavy pot with a tight lid ready, ideally cast iron.

Steps

1. Lay a single layer of mutton chunks fat side down in the base of the pot.
2. Cover the meat with a layer of cabbage wedges.
3. Sprinkle over some of the salt, a scattering of peppercorns and a dusting of the flour if you are using it.
4. Keep building layers of mutton and cabbage, seasoning each one, until everything is in the pot.
5. Pour the water down the side of the pot so you do not wash the seasoning off the top layer.
6. Bring the pot to the boil over medium heat, then turn it down until you see only the occasional bubble.
7. Cover with the lid and simmer very gently for 2 hours.
8. Check at the 2 hour mark by pulling at a chunk of meat with a fork, and give it another 30 minutes if it resists.
9. Taste the broth and add salt if it needs it.
10. Ladle meat, cabbage and plenty of broth into deep bowls and serve with boiled potatoes.