Traditional Welsh Cawl
“In the village when you come / At noon-day I will offer you a choice bowl of cawl / Served with a ‘lover’s’ spoon and a chopped spray / Of leeks or savori fach, not used now” - Lynette Roberts
- Traditional
- Vegetarian
Ingredients
- 1kg lamb shoulder or neck, cut into chunks
- 2 large leeks, sliced
- 4 medium potatoes, peeled and chunked
- 3 carrots, sliced
- 1 small swede, diced
- 1 parsnip, diced
- 2 bay leaves
- Fresh thyme sprigs
- Salt and black pepper
- 2 tbsp vegetable oil
- 1.5 litres lamb or vegetable stock
- Fresh parsley, chopped
Method
-
Brown the meat: Heat oil in a large pot and brown the lamb pieces on all sides. Remove and set aside.
-
Sauté leeks: In the same pot, cook the leeks until softened, about 5 minutes.
-
Combine ingredients: Return lamb to pot, add all vegetables, herbs, and stock. Bring to a boil.
-
Simmer: Reduce heat and simmer gently for 1.5-2 hours until the lamb is tender and vegetables are cooked through.
-
Season and serve: Remove bay leaves, season with salt and pepper, and sprinkle with fresh parsley.
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Ingredients
- 1kg lamb shoulder or neck, cut into chunks
- 2 large leeks, sliced
- 4 medium potatoes, peeled and chunked
- 3 carrots, sliced
- 1 small swede, diced
- 1 parsnip, diced
- 2 bay leaves
- Fresh thyme sprigs
- Salt and black pepper
- 2 tbsp vegetable oil
- 1.5 litres lamb or vegetable stock
- Fresh parsley, chopped
Method
-
Brown the meat: Heat oil in a large pot and brown the lamb pieces on all sides. Remove and set aside.
-
Sauté leeks: In the same pot, cook the leeks until softened, about 5 minutes.
-
Combine ingredients: Return lamb to pot, add all vegetables, herbs, and stock. Bring to a boil.
-
Simmer: Reduce heat and simmer gently for 1.5-2 hours until the lamb is tender and vegetables are cooked through.
-
Season and serve: Remove bay leaves, season with salt and pepper, and sprinkle with fresh parsley.
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Serving
Cawl is traditionally served in two courses: first the broth with bread and cheese, then the meat and vegetables. However, it’s perfectly acceptable to serve everything together in deep bowls.
But always with buttered bread, and hard cheese (Caerphilly is ideal, but Cheddar or similar is fine).
Historical Note: Cawl was traditionally cooked in a large pot over an open fire, with ingredients added throughout the day. Each family had their own special recipe passed down through generations.