Article 26 February 2021

Recipe of the Week: Welsh Lamb Cawl

With March only a few days away, we make it one step closer to Spring (woohoo!) and on 1 March, the Welsh celebrate St David’s Day, in recognition of the Patron Saint of Wales: Dewi Sant.

Lamb Cawl is a traditional Lamb and vegetable stew that is often served with homemade bread and chunks of  Caerphilly Cheese!

Serves: 6    Cooking time: 2 hours 30 Minutes

Lamb Neck Fillet, diced 600g
Plain Flour 1 tbsp
Cooking Salt Pinch
Ground Black Pepper Pinch
Potatoes, peel & diced 1000g
Carrots, peeled & diced 400g
Swede, peeled & diced 200g
Parsnip, peeled & diced 250g
Leeks, cleaned and sliced 500g
Milk 1 tbsp
Salt 1 Pinch
Oil 2 tbsp
Parsley, chopped 20g
1. Toss the diced lamb in seasoned flour, and in a large stockpot, heat the oil until hot; add the floured, diced lamb and cook for 3 to 4 minutes, stirring all the time, until the lamb has a golden-brown crust.
2. Turn the heat down, add 2 litres of water, before adding the diced potatoes, carrots, swede and parsnips. Season to taste with salt and pepper, place a lid on the pot and simmer for 2 hours, or until the meat is tender and the vegetables are cooked.
3. 20 minutes before the end of the cooking time, add the chopped leeks, replace the lid and continue to cook.
4. Check and adjust the seasoning, scatter the chopped fresh parsley over the cawl, then serve in warmed soup bowls, giving each person some meat, vegetables and broth. 

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