MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cyril & David's Cawl Cymreig (Lamb & Vegetable Stew)
Categories: Lamb/mutton, Vegetables, Herbs, Stews
Yield: 7 Servings

600 g Welsh lamb steaks; diced
+=OR=+
600 g Lamb neck fillets
1 tb Flour
+=MIXED WITH=+
Salt & pepper
Rapeseed oil
4 lg Or 8 to 10 smaller potatoes;
- scrubbed, diced (no need
- to peel them)
4 lg Carrots; scraped, diced
1/2 Swede; peeled, diced
2 Parsnips; peeled, diced
3 Leeks; trimmed, sliced,
- rinsed thoroughly, greens/
- white
Salt & pepper
Fresh chopped parsley;
- garnish
Crusty bread; to serve
Caerphilly cheese; to serve

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

MAKES: 6 to 8 servings

NOTE: Welsh Cawl (Lamb & Vegetable Stew) - Cawl is often
seen as being the national dish of Wales, my recipe is
based on a traditional Welsh recipe for Cawl, but uses
lamb steaks in place of a lamb joint, as was commonly
used in times gone by. A bowl of cawl is usually
accompanied by crusty bread and Caerphilly cheese.

23 February 2018 by Karen Burns-Booth

RECIPE FROM: https://www.lavenderandlovage.com

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