Recipe for Cawl (lamb stew)

July 12, 2015

Cawl is a traditional Welsh stew and depending on your location in Wales, cawl will be made in many ways.  If you are inland or up in the hills you will get served lamb or mutton cawl where as on the coast you will get seafood cawl. Here is a recipe for a traditional lamb cawl.

 

 

Ingredients (serves 6)

  • 6 x small lamb shanks (Welsh lamb if you can get it)

  • 1.2L/2pts water

  • 225g/8oz potatoes, peeled and diced

  • 225g/8oz swede, peeled and diced

  • 225g/8oz onion, peeled and chopped

  • 225g/8oz carrots, peeled and diced

  • 225g/8oz leek, cleaned and sliced thin

  • A bunch of herbs: Bay, thyme, rosemary and parsley

  • 2tbsp vegetable oil

  • Salt and pepper

 

 

Method

 

Heat the vegetable oil in a large pan, season the lamb shanks add to the pan together with the onion and brown all over (you may have to do this in batches if your pan is not large enough. Pour over the water and add the bunch of herbs. Bring to the boil then reduce the heat to a simmer. Cover and cook for 40 minutes. Add all the vegetables, bring up to the boil again, reduce to a simmer and cook for a further 40 minutes, then serve with fresh crusty bread.

 

During cooking the stock will reduce somewhat, so top up with more water, or some wine. You may also wish to add pulses such as lentils, or beans, pearl barley is also good during the winter months.

 

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