Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

And a new and rather interesting recipe from !

******************************

Some may know I'm Welsh (and if you've spoken to me in person, you definitely know) and, though things are quite low this year, I took some time to make Welsh cawl on St David's Day. It was very comforting to have the flavours of the root vegetables mixing again, though I added a bit of cabbage and leek twenty minutes before it was finished simmering/cooking, lamb used, of course.

Probably finishing it tonight, though got about ten servings out of the big pot that I made, not bad at all. I did change the recipe slightly to make it more like what my grandmother made, by taking some vegetables (no meat) out and some broth to blend while it was simmering, which made a more flavourful stock for the veggies. There seems to be a trend of very clear broths for this soup lately but I guess I'm a bit old fashioned. There's a better way of getting that thicker, more flavourful stock for the broth but this was quite easy to do and quickly helped make it more substantial.

Recipe shared by Alice: https://blasytir.com/recipes/tradit.....elsh-lamb-cawl

Will probably make more and absolutely recommend the recipe for a cosy winter meal. :)

---

Recipe is as follows:

Time:
2Hrs 10Min

Serves:
6

Ingredients

600 g Welsh Lamb Steaks, diced (or Lamb neck fillets)
1 tbsp Flour, mixed with a pinch of salt & pepper
Rapeseed Oil
4 Large Potatoes, scrubbed and diced
4 Large Carrots, peeled & diced
0.5 Swede, peeled & diced
2 Parsnips, peeled & diced
3 Leeks, trimmed, sliced & rinsed thoroughly (greens and whites)
Sea Salt & Ground Black Pepper, to season
Fresh Parsley, chopped (to garnish)
Crusty Bread (to serve)
Caerphilly Cheese (to serve)

Method

Dredge the diced lamb in the seasoned flour, and in a large stockpot, heat the oil until hot; add the floured, diced lamb and cook for 3 to 4 minutes, stirring all the time, until the lamb has a golden brown crust.
Turn the heat down, add 2 litres of water, before adding the diced potatoes, carrots, swede and parsnips. Season to taste with salt and pepper, place a lid on the pot and simmer for 2 hours, or until the meat is tender and the vegetables are cooked. 20 minutes before the end of the cooking time, add the chopped leeks, replace the lid and continue to cook.

Check and adjust the seasoning, scatter the chopped fresh parsley over the cawl, then serve in warmed soup bowls, giving each person some meat, vegetables and the broth. Delicious with crusty bread and Caerphilly cheese.

Better if made the day before serving; to serve, skim off any fat and reheat gently until piping hot. Serve as before.

Top Tip

Make the previous day and re-heat, making sure it is piping through before serving.