• St. Cyril 14

    From Dave Drum@1:3634/12 to All on Sat Jun 26 06:37:00 2021
    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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