Traditional Welsh Cawl

A hearty stew built to power a resilient nation

Prep Time 20

Cook Time 1 40

Total Time 2

Course Main Course

Cuisine Welsh

Servings People

Calories 380 kcal

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

Serve with some amazing home-made bread

Calories: 380kcal

Keyword Lamb, Stew

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