Try this Lamb and Cabbage (Far I Kal) recipe, or contribute your own.
- Carbohydrate 9.9332025 g
- Cholesterol 189.2875 mg
- Fat 71.8661275 g
- Fiber 2.524125 g
- Protein 4.203425 g
- Saturated Fat 44.13186625 g
- Serving Size 1 1 Serving (1340g)
- Sodium 441.681 mg
- Sugar 7.4090775 g
- Trans Fat 6.23063125000001 g
- Calories 681 calories
Step-by-step
- Brown lamb cubes in butter.
- Add seasonings and water.
- Cover.
- Simmer for 45 minutes.
- Add cabbage.
- Cook for 15-20 minutes.
- Add sour cream.
- Reheat, but do not boil.
Whole peppercorns provide the structural backbone of this traditional dish, releasing volatile oils slowly into the braising liquid over a prolonged simmer rather than dissolving instantly like ground pepper. Selecting cuts with adequate marbling ensures the meat remains tender during the forty-five-minute initial cook time without drying out.
- Tie whole peppercorns in a small cheesecloth square before adding them to the water if you prefer to eliminate biting into a hard spice while eating.
- Maintain a gentle simmer rather than a rolling boil during the meat stage to prevent the protein fibers from seizing up and becoming tough.
- Incorporate sour cream only after the heat has been turned off or reduced to the absolute lowest setting, as dairy containing high fat and acid content will curdle if subjected to vigorous boiling temperatures.
- Substitute Greek yogurt at a one-to-one ratio if lower fat content is desired, though the resulting sauce will possess less viscosity than traditional sour cream.
Pairing this rich braise with boiled potatoes provides a neutral starch that absorbs the savory pan juices effectively. Simple steamed root vegetables complement the dish by offering a contrasting earthiness without competing with the pepper and lamb flavors.
