Recipe: Tasty Traditional Welsh Lamb Cawl

Traditional Welsh Lamb Cawl. Cawl is a stew made from bacon, Welsh lamb or beef, cabbage, and leeks, although using cheaper cuts of meat is also traditional. Welsh recipes for cawl vary from region to region, even season to season. Cawl can be eaten in one bowl, although often the broth will be served first followed by the.

Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes. TV chef Dudley Newbery gives us his classic cawl recipe. Cawl is what most people regard as the national dish of Wales - the word cawl rhymes with owl, and this traditional country soup is beloved by all Welsh people, young and old, with eyes misting over as they recall their mother's or grandmother's recipe for this hearty dish. You can have Traditional Welsh Lamb Cawl using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Traditional Welsh Lamb Cawl

Prepare 2 of onions, sliced.
Prepare 2 of celery sticks, sliced.
Prepare 2 of carrots, peeled and sliced.
It's 1 of parsnip, peeled and sliced.
It's 1 of small swede, peeled and diced.
It's 3 of potatoes, peeled and diced.
You need 2 of leeks, thinly sliced, separate the white and green parts.
It's 750 g of lamb neck fillets, trimmed and cut into chunks.
It's 2 of oxo beed stock cubes.
You need 1 of Knorr beef stock pot.
You need of Fresh rosemary, thyme, and parsley.

Cawl is a hearty stew made of meat and any vegetables available. Traditional Welsh cawl is a kind of soup or stew; recipes and ingredients for it vary but it is typically made with salted bacon, beef or lamb, swede, carrots, leeks and potatoes. It is regarded as some to be even more delicious the day after cooking when the flavours have had time to develop. Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people.

Traditional Welsh Lamb Cawl step by step

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..
If needed add a little more oil to the pan, then quickly brown the lamb chunks all over..
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..
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..
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..
Top Tip: Cawl keeps very well in the fridge and also freezes well, and tastes better the following day..

While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes. Cheap, easy, and delicious cawl is a traditional Welsh stew. Today, the English refer to any Welsh stew as cawl, but the most traditional version includes Welsh favorites such as lamb and leeks. Cawl is a traditional Welsh stew-like dish consisting of meat and vegetables. Its ingredients tend to vary, but usually includes Welsh lamb and leeks.