Cawl
Cawl is a Welsh stew that's wonderfully comforting and best made the day before serving.
Each serving provides 632kcal, 51g protein, 22g carbohydrate (of which 10.5g sugars), 36g fat (of which 16g saturates), 7g fibre and 0.7g salt.
Ingredients
- 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces
- 2 litres/3 pints 10½fl oz lamb stock
- 225g/8oz potatoes, peeled and roughly chopped
- 225g/8oz onions, roughly chopped
- 225g/8oz leeks, trimmed and sliced into 1cm/½in slices
- 225g/8oz carrots, peeled and roughly chopped
- 225g/8oz swede, peeled and roughly chopped
Method
Put the lamb into a large pan and pour over the stock. Bring to the boil, then reduce the heat and simmer for 1 hour.
Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside to cool. Put in the fridge overnight.
When you are ready to serve, return the stew to the boil and cook for 15 minutes, or until completely heated through.
Spoon the cawl into serving bowls and serve with crusty bread and Welsh cheese.
