Lamb And Cabbage(Far-I-Kal) - cooking recipe

Ingredients

1 leg lamb, cut into 2-inch pieces (including bones)
3 large, firm cabbage heads
2 bags whole peppercorns
1 qt. boiling water

Preparation

Cut cabbage into serving wedges and layer with meat in a heavy casserole.
Sprinkle each layer with a little salt and flour. Place cheesecloth bags of peppercorns on two opposite sides of casserole.
Pour boiling water over meat and cabbage and bring to a boil.
Skim off fat.
Cover and let simmer on low heat until meat and cabbage are tender, shaking pot often, 2 to 3 hours. Serve with boiled potatoes, pickled beets and flat bread.