Recipe below video.
500 grams of fresh lambs meat on the bone
1 polka beet
2 cloves of garlic
Handful of parsley
Handful of delicacy potatoes
2 tea spoon of Dijon mustard
2 dl sour apple cider or Geuze from Belgia (can be replaced by 1 tbs apple cider vinagre)
1 liter of water
Smoked sea salt
Add the apple cider, vegetables, Dijon mustard, a splash of soy sauce, a tbs of whole black pepper and 1 liter of water.
Pressure cook at full pressure for 1 hour. When done, drain the broth and pull the meat.
Finley slice rest of the cabbage and peel the polka beet. Slice into boats.
Heat water and add good amounts of sea salt. It should be as salt as the ocean. Let the beets cook for 1 minute.
Fry the cabbage with some olive oil. Use high heat. When they start to burn, add a splash of soy sauce.
Plate the dish with meat in the middle, potatoes, cabbage and beets. Add the hot lamb broth and finish off with the classic parsley on top.
Try eating with chop sticks for a cool experience and enjoy the Fårikål season :)