Welsh Lamb Stew (Cawl)

4
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"This is said to be the Welsh national dish. Don't know if that is true but this is delicious."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (901.7 g)
  • Calories 629.2
  • Total Fat - 34.1 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 82.8 mg
  • Sodium - 794.9 mg
  • Total Carbohydrate - 57.7 g
  • Dietary Fiber - 11.6 g
  • Sugars - 12.4 g
  • Protein - 24.6 g
  • Calcium - 141.9 mg
  • Iron - 4.7 mg
  • Vitamin C - 55 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.

Step 2

Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.

Step 3

Skim fat from the liquid, if needed.

Step 4

Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.

Step 5

Serve stew with bread and butter, and a piece of good cheddar cheese.

Tips & Variations


No special items needed.

Related

breezermom

I love recipes that cook a long time and feel the house with yummy smells! The water/broth cooked down nicely to make a stew, and everything was very tender. I only had one turnip and added some rutabaga to make up the difference. I also added more salt....probably a personal preference. Thanks for sharing. Made for CQ 2017 #4.

review by:
(19 Aug 2017)