Welsh cawl
Considered a national dish of Wales, cawl is a soup of meat and vegetables with no strict recipe. A warming dish served during winter, lamb (much older versions use salted pork or beef) is combined leeks and root vegetables to make cawl.
Servings 4 people
Ingredients
- 400 grams lamb (14 oz / 0.88 pounds) we used shoulder
- 2 stalks leek
- salt
- 2 tablespoons butter
- 1 large onion peeled and roughly chopped
- 2 stalks celery cut into one-inch lengths
- 1 large potato peeled and diced
- 1 large carrot peeled and diced
- ΒΌ head white cabbage cut into one-inch slices
- 4 to 6 cups vegetable broth
- chopped mint leaves to garnish
Instructions
- Place the lamb in a pot and pour in just enough water to cover.
- Bring to the boil, cover and simmer for about two hours or until the meat is literally falling off the bones.
- Scoop out the lamb from the broth and cut into one- to two-inch pieces.
- Melt the butter in a pot. Add the chopped onion and cook gently until softened a bit.
- Add the celery. Cook, stirring, for about a minute. Add the carrot, stir, and cook for a minute.
- Add the potato and cabbage, and stir until the cabbage is starting to soften.
- Pour in the broth. Season with salt.
- Add the lamb.
- Bring to the boil, lower the heat, cover and simmer for 15 to 20 minutes or until the vegetables are cooked and tender.
- Ladle generous servings into large bowls and garnish with chopped mint leaves.
- Serve the Welsh cawl hot.
