Description
Welsh Cawl is a traditional and hearty lamb stew packed with tender lamb shoulder, root vegetables, and fragrant herbs. This comforting dish simmers slowly on the stovetop, combining sweet carrots, parsnips, leeks, potatoes, and swede in a flavorful broth. Perfect for cold days, this gluten-free main course delivers rich flavors and nourishing ingredients that celebrate Welsh culinary heritage.
Ingredients
Scale
Lamb and Broth
- 1 1/2 pounds lamb shoulder or neck, cut into chunks
- 1 tablespoon vegetable oil
- 6 cups water or lamb stock
Vegetables
- 2 large carrots, sliced
- 2 leeks, cleaned and sliced
- 2 parsnips, peeled and chopped
- 1/2 small swede (rutabaga), peeled and diced
- 3 medium potatoes, peeled and cut into chunks
- 1 small onion, chopped
Seasoning & Garnish
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Lamb: Heat the vegetable oil in a large pot over medium-high heat. Add the lamb chunks and brown them on all sides, working in batches if needed to avoid overcrowding. Browning seals in flavor and develops a rich base for the stew.
- Add Liquids and Simmer: Return all browned lamb to the pot and pour in the water or lamb stock. Bring the mixture to a boil, then reduce the heat to low. Skim off any foam or impurities that rise to the surface to keep the broth clear.
- Add Root Vegetables and Seasoning: Stir in the chopped onion, sliced carrots, parsnips, diced swede, salt, and black pepper. Cover the pot and let the stew simmer gently for 1 hour, allowing the flavors to meld and the meat to tenderize.
- Add Potatoes and Leeks: Add the peeled potato chunks and sliced leeks to the stew. Continue simmering, covered, for another 30–40 minutes or until the potatoes and other vegetables are tender and the lamb is falling apart.
- Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper if needed. Ladle the hot cawl into bowls and garnish with freshly chopped parsley. Serve immediately, optionally accompanied by crusty bread and Welsh cheese for an authentic experience.
Notes
- Cawl is traditionally served in two courses: first the broth, then the meat and vegetables separately.
- For deeper flavor, prepare the cawl a day ahead and refrigerate overnight to let the flavors develop.
- Serve with crusty bread and Welsh cheese on the side for a classic accompaniment.
