The perfect antidote to the cold Welsh winters, this traditional Cawl will give anyone the power to endure even the bleakest of times. Made with only the most readily available ingredients, the Welsh have consumed this hearty dish since time immemorial. Whether tucking in on the eve of a battle against their historic foes, on the field while laying siege to formidable castles, taking a break between grueling shifts in the mines, or working the bountiful farmland, the Traditional Welsh Cawl is what has long powered the engine room of this resilient nation. So, let’s go dig up the root vegetables and unlock the secrets of Wales’ iconic lamb and leek stew!
Traditional Welsh Cawl
Equipment
- 1 Frying Pan
Ingredients
- 500g (1lb) Boneless Lamb Neck
- 4g (1tsp) Salt
- 2g (½tsp) Black Pepper
- 32g (2tbsp) Olive Oil
- 25g (1tbsp) Plain Flour
- 150g (5½oz) Onions
- 300g (10oz) Lamb Stock (Chicken is fine)
- 8g (2tsp) Fresh Thyme
- 4 Bay Leaves
- 700g (1⅓ pints) Water
- 150g (5½oz) Carrots
- 150g (5½oz) Celeriac (or Celery)
- 150g (5½oz) Swede (or Parsnips)
- 170g (6oz) Maris Piper Potatoes
- 150g (5½oz) Leeks
- 6g (½tsp) Chopped Fresh Parsley
Instructions
- Chop the Lamb into hearty sized chunks, season with the salt and pepper, and rub in the 25 grams of flour
- Heat 32 grams of olive oil in a large, thick bottomed frying pan, on a medium setting, throw in the floury lamb, and cook until the meat has a glorious golden brown outer edge. Then transfer to a large cooking pot
- Chop the onion into small pieces, and fry until translucent in the same frying pan you used for the lamb
- Once translucent, pour in the 300g of stock and bring to the boil, ensuring you scrape off all of the meaty goodness left over by the lamb, then pour the whole lot into the cooking pot with the lamb
- Put the big cooking pot on a medium heat, add 700g of water, 8g of fresh thyme and 4 bay leaves, then simmer for 1 hour
- After the hour is done, throw in 150g carrots, 150g, celeriac, 150g swede and 170g potatoes, all chopped into large hearty pieces
- Simmer for a further 30 minutes, until the vegetables are nice and soft
- For a truly authentic experience, you can leave the cawl to cool, refrigerate overnight, and complete the process the next day
- Either way, its time for the final stage. With the pot still simmering, throw in 150g of leek, and simmer for a further 10 minutes. Then Throw in 6 grams of fresh chopped parsley and serve
- Consume the State of the Art Traditional Welsh Cawl, and feel the raw power fill you to the very bones
Notes
Nutrition
A few extra Traditional Welsh Cawl notes for the consummate professional
The Lamb – Obviously, the best lamb in the world is Welsh, so use that wherever possible. However, due to the ridiculous state of modern-day bureaucracy, Welsh lamb has become difficult to obtain in its own homeland, and where available, the prices may make you want to cry. So, don’t feel bad if you must resort to something less authentic, just don’t go buying something from the other side of the world, that makes no sense at all.
The Veg – Cawl is basically a Lamb, Leek and root vegetable stew, however, some of those root veggies can be interchangeable. Found yourself a little short on swedes this season, don’t worry, parsnips or turnips have your back. Sat there wondering what the hell celeriac is, never mind, just drop in celery. As with any successful stew, be sure to include one kind of onion veg, one celery type substance, and a form of carrot.
Cheese and Bread – No self-respecting stew would ever be complete without a great big hunk of bread at its side, so go on, give this recipe a bash. As for cheese, well, punches occasionally get thrown when debating this contentious subject, if on the yes side, at least go for something Welsh, like Caerphilly.
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