Cawl – easy Welsh stew for St David’s Day

Welsh Daffodils

Happy St David’s Day!

Today is a good day to get some Welsh cooking done – Welsh cakes are a must of course, but cawl should be on the menu too.

This is my recipe so I can’t vouch for its authenticity – I’ve tried to make a lighter version that doesn’t need slow cooking.

Start with some diced Welsh lamb. I used leg steaks for mine. Brown them well in a heavy pan on the stove. Once it’s got some good colour on it add some big chunks of onion, diced potatoes, carrot and swede. Top up the pan with some good stock and add plenty of black pepper.

Let that simmer away for about 40 minutes until the lamb is tender (it may need up to an hour) and the veg is cooked through. Skim off any fat from the surface. Now thicken the sauce a little – mix a heaped teaspoon of cornflower with a little water then stir it into the pan.

For the last five minutes of cooking add some green veggies – peas and beans or some shredded, crunchy cabbage. Finish the sauce with a handful of fresh parsley and squeeze of lemon juice – this really lifts and lightens the flavour.

Enjoy with any of our excellent Welsh beers or wines (yes really, wine too). And singing, of course.

Dydd Gwyl Dewi Sant Hapus!

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Categories: Beef lamb and pork, Leftovers, Soup, Weekend, Winter


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