Traditional Welsh Lamb Cawl

Name: Traditional Welsh Lamb Cawl
Total time: 7200 s
Yield: 6 people
Cuisine: British
Ingredients: 2 onions, sliced; 2 celery sticks, sliced; 2 carrots, peeled and sliced; 1 parsnip, peeled and sliced; 1 small swede, peeled and diced; 3 potatoes, peeled and diced; 2 leeks, thinly sliced, separate the white and green parts; 750 g lamb neck fillets, trimmed and cut into chunks; 2 oxo beed stock cubes; 1 Knorr beef stock pot; Fresh rosemary, thyme, and parsley

Katie Davies @katiehomecook

Wales, UK

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!

Katie Davies @katiehomecook

Wales, UK

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!

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Ingredients

2 hours

6 people

2onions, sliced
2celery sticks, sliced
2carrots, peeled and sliced
1parsnip, peeled and sliced
1small swede, peeled and diced
3potatoes, peeled and diced
2leeks, thinly sliced, separate the white and green parts
750 glamb neck fillets, trimmed and cut into chunks
2oxo beed stock cubes
1Knorr beef stock pot
Fresh rosemary, thyme, and parsley

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Steps

2 hours

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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Katie Davies @katiehomecook

on August 20, 2020 15:44

Wales, UK

I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com