Description
Welsh Cawl is a traditional hearty lamb stew from Wales, packed with tender lamb chunks and an assortment of root vegetables simmered slowly to develop rich, comforting flavors. This wholesome dish is perfect for chilly winter days and can be served in two courses for an authentic experience.
Ingredients
Scale
Meat and Stock
- 1 1/2 pounds lamb shoulder or neck, cut into chunks
- 1 tablespoon vegetable oil
- 6 cups water or lamb stock
Vegetables
- 2 large carrots, sliced
- 2 leeks, cleaned and sliced
- 2 parsnips, peeled and chopped
- 1/2 small swede (rutabaga), peeled and diced
- 3 medium potatoes, peeled and cut into chunks
- 1 small onion, chopped
Seasonings and Garnish
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Lamb: Heat the vegetable oil in a large pot over medium-high heat. Add the lamb pieces in batches and brown them evenly on all sides to seal in the juices and develop flavor.
- Add Liquids and Simmer: Return all the browned lamb to the pot. Pour in 6 cups of water or lamb stock and bring the mixture to a boil. Once boiling, reduce the heat to low and skim off any foam that rises to the surface to keep the broth clear.
- Add Root Vegetables: Add the chopped onion, sliced carrots, chopped parsnips, diced swede, along with salt and black pepper. Cover and let everything simmer gently for one hour to tenderize the meat and meld the flavors.
- Incorporate Remaining Vegetables: Add the peeled and chunked potatoes and sliced leeks. Continue to simmer, covered, for another 30 to 40 minutes or until the vegetables are soft and the lamb is falling apart.
- Final Seasoning and Serve: Taste your cawl and adjust the salt and pepper if needed. Serve hot in bowls garnished with freshly chopped parsley. Optionally, serve the broth first followed by the meat and vegetables for a traditional two-course presentation.
Notes
- Cawl is traditionally served in two courses: the broth first, followed by the meat and vegetables.
- For an authentic flavor, prepare the stew a day ahead and let it sit overnight to deepen the taste.
- Best served with crusty bread and Welsh cheese on the side.
