I was reading through a old recipe book, that was my Grandmothers, I came across a heavily annotated recipe for Cawl, which a Welsh version of the ubiquitous Irish Stew. The book is starting to fall apart and St David’s is almost upon us I’ve decided to publish the recipe up here. The flavour improves if you make it the day before hand.
Serves 4 – Gluten Free*
I’ve converted the Imperial Measurements in the book to metric for ease
- 2lb (1kg) neck of lamb (on the bone), preferably Welsh, cut into serving pieces
- 3 pints (2ltrs) lamb stock
- 8oz (225g) potatoes, peeled and roughly chopped
- 8oz (225g) onions, peeled and roughly chopped
- 8oz (225g) leeks, trimmed and sliced into ½in (1cm) slices
- 8oz (225g) carrots, peeled and roughly chopped
- 8oz (225g) swede, peeled and roughly chopped
- Place the lamb into a large pan and pour over the stock.
- Bring the liquid to the boil, then reduce the heat until it is simmering and leave to simmer for an hour.
- Add the chopped vegetables and continue to cook for a further hour.
- Remove from the heat, cover and set aside to cool overnight.
- When you are ready to serve the stew, return the mixture to the boil, reduce to a simmer and continue to simmer for 15 to 20 minutes, or until completely heated through.
Serve in warmed bowls with crusty bread and slices of a good Welsh cheese.
*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently