cawl
Next Dish: Mafé
Cawl is a traditional Welsh stew made from lamb and root vegetables including potatoes, carrots, and leeks. It is often slow-cooked overnight and traditionally eaten in the winter months. The dish is considered a national dish of Wales and is commonly served on Saint David's Day. Variations of cawl may include the addition of peas, swede, or beef instead of lamb.
Recipe
Ingredients:
1kg of neck of lamb
1 large onion
4 carrots
3 medium potatoes
2 small swedes
3 leeks
Salt and pepper to taste
2.5 liters of water
Instructions:
Place the lamb in a large saucepan, add the water and bring to the boil. Skim off any impurities that float to the surface.
Peel and chop the onion, carrots, potatoes and swedes into bite-sized pieces and add to the pan.
Season with salt and pepper, then reduce the heat, cover and let it simmer for about 2 hours.
Clean and slice the leeks. Add them to the pan and let it simmer for another 30 minutes.
Check the seasoning, then serve the cawl hot with crusty bread and cheese on the side.