Welsh Lamb Stew (Cawl)
Recipe: #11250
November 20, 2013
Categories: Lamb/Mutton, Parsnips, British, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Turnips, Kosher Meat, more
"This is said to be the Welsh national dish. Don't know if that is true but this is delicious."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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