Traditional Welsh Lamb Cawl
For those of you who may not know what Cawl is, it is a type of stew eaten all over Wales for centuries. At home, we always eat ours with fresh homemade brown bread and Caerphilly cheese....yum!
Traditional Welsh Lamb Cawl
For those of you who may not know what Cawl is, it is a type of stew eaten all over Wales for centuries. At home, we always eat ours with fresh homemade brown bread and Caerphilly cheese....yum!
Cooking Instructions
- 1
Heat a large pan and add a drizzle of oil, add the onions, celery, parsnip, and swede. Cook the vegetables, stirring all of the time until golden brown. (this adds to the flavor). Then remove the veggies and set aside.
- 2
If needed add a little more oil to the pan, then quickly brown the lamb chunks all over.
- 3
Add the cooked vegetables back into the pan, add the rosemary and thyme and season, pour over enough boiling water to cover the ingredients, add the oxo cubes and the stock pot. Bring to the boil. Then cover and cook gently, the liquid should hardly bubble for 1½ hours, the lamb should be getting very tender.
- 4
Add the potatoes and the white parts of the leeks and cook for a further 30 mins. Check the potatoes are tender and the seasoning and adjust if necessary.
- 5
Finally add the green parts of the leeks, cook for a few minutes more to soften, scatter over the chopped parsley and serve with wholemeal bread and Caerphilly cheese.
- 6
Top Tip: Cawl keeps very well in the fridge and also freezes well, and tastes better the following day.
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