Cawl
A traditional Welsh hearty stew of slow-cooked lamb and root vegetables, perfect for warming cold winter nights.
Equipment
Ingredients
Main Ingredients
lamb shoulder (bone-in)
800 g
potatoes (peeled)
600 g
carrots (peeled)
400 g
leeks (cleaned)
300 g
onion (chopped)
200 g
swede (peeled)
300 g
Seasoning
fresh thyme
4 sprigs
fresh parsley (chopped)
2 tbsp
salt
2 tsp
black pepper (ground)
1 tsp
Instructions
Prepare the meat
Cut the lamb shoulder into large chunks and season with salt and pepper.
Brown the meat
Heat oil in a large pot and brown the meat pieces on all sides to develop flavor.
Prepare vegetables
Peel and cut all vegetables into large chunks suitable for stewing.
Simmer the stew
Add all vegetables and herbs to the pot, cover with water, and simmer gently for 2.5-3 hours until meat is tender.
Finish and serve
Season to taste, garnish with fresh parsley, and serve hot with crusty bread.
Original recipe
Storage
Flavors improve after a day in the refrigerator
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