Welsh Comfort: Traditional Cawl with Lamb and Root Vegetables

Hello, lovely readers! Al here, back with another comforting and hearty recipe that is perfect for those chilly days. Today, I’m taking you on a delightful culinary journey to Wales with a dish that’s as heartwarming as it gets—Traditional Welsh Cawl with Lamb and Root Vegetables.

Now, cawl (pronounced “cowl”) is essentially a traditional Welsh stew, commonly made with lamb and a medley of root vegetables. It’s a staple in Welsh households, particularly during the colder months. For me, there’s nothing quite like gathering the family around the table to enjoy a steaming bowl of cawl. It’s a dish that truly celebrates simplicity while being incredibly satisfying and nourishing.

Ingredients

• 1 kg lamb shoulder, cut into chunks
• 2 large carrots, sliced
• 2 parsnips, sliced
• 1 large leek, sliced
• 2 medium potatoes, peeled and diced
• 1 small swede (rutabaga), peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1.5 liters lamb or beef stock
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method

1. In a large pot, add the lamb shoulder chunks and cover with water. Bring to a boil and simmer for 5 minutes to remove impurities. Drain and set the lamb aside.
2. In the same pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
3. Return the lamb to the pot, along with the sliced carrots, parsnips, leek, potatoes, and diced swede. Stir to combine.
4. Pour in the lamb or beef stock until it covers all the ingredients. Add the bay leaf and sprig of thyme.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the lamb and vegetables are tender.
6. Season with salt and pepper to taste. Remove the bay leaf and thyme sprig before serving.
7. Garnish with freshly chopped parsley and serve hot. Enjoy!

One of the things I absolutely love about cawl is how versatile it is. You can easily swap out the root vegetables for whatever you have on hand or prefer. Some folks even like to throw in some cabbage or turnips for an extra touch of goodness.

If you’re wondering what to serve alongside this delightful stew, freshly baked bread or a slice of traditional Welsh bread known as “bara brith” pairs perfectly. Just imagine dipping warm, crusty bread into the rich, flavorful broth—it’s pure heaven!

As always, I encourage you to make this dish your own. Cooking is all about experimenting and finding what works best for you and your family. I’d love to hear your variations and see your pictures, so feel free to share them in the comments below or tag me on social media.

Until next time, happy cooking!

Cheers,

Al

Ingredients

• 1 kg lamb shoulder, cut into chunks
• 2 large carrots, sliced
• 2 parsnips, sliced
• 1 large leek, sliced
• 2 medium potatoes, peeled and diced
• 1 small swede (rutabaga), peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1.5 liters lamb or beef stock
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method

1. In a large pot, add the lamb shoulder chunks and cover with water. Bring to a boil and simmer for 5 minutes to remove impurities. Drain and set the lamb aside.
2. In the same pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
3. Return the lamb to the pot, along with the sliced carrots, parsnips, leek, potatoes, and diced swede. Stir to combine.
4. Pour in the lamb or beef stock until it covers all the ingredients. Add the bay leaf and sprig of thyme.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the lamb and vegetables are tender.
6. Season with salt and pepper to taste. Remove the bay leaf and thyme sprig before serving.
7. Garnish with freshly chopped parsley and serve hot. Enjoy!